This is a really quick and easy dish for a Sunday brunch. Put it all in the blender, fill it with whatever you’ve got in your fridge/pantry, put it in the oven and in about 40 minutes it’s done! And it’s delicious!
180ml vegetable oil (I used half sunflower half olive oil)
a pinch of salt
1tsp baking powder
50g grated parmesan
Preheat the oven to 180oC and grease a 20x20cm baking tin.
Beat all the ingredients together in the blender, food processor or by hand.
Pour half of the batter in the prepared tin, distribute the filling of your choice and cover with the rest of the batter. Put it in the oven and bake until it’s golden.
For the filling I used 250g shredded chicken breasts, 1 cup of grape tomatoes (seeded and diced), and 100g cream cheese in small balls.
Another option is: ½ cup shredded ham, ½ cup shredded cheese, ½ cup tomatoes (seeded and diced), and 1tbsp oregano.
Always start with the wet ingredients, otherwise the blade may get stuck.
It’s important to remove the seeds from the tomatoes so that the pie doesn’t get soggy.