Pascualina with chicken and vegetables

Cook the chicken breast with garlic, salt and spices, shred and set aside.

Cut and chop the carrot into cubes and cook al dente. Cook the pumpkin with salt without the rind. Separately, sauté in a pan the vegetables: tomato, onion, green onion, green peppers, add salt to taste, season (I used paprika, thyme, cumin, pepper and garlic) Add chopped kale and corn, integrate all the ingredients.

Add the shredded chicken breast to the sautéed vegetables and check taste.

Prepare a mold and put the pascualina (puff pastry dough) as a base, add a spoonful of bread crumbs so that it absorbs moisture. Pour all the chicken and vegetable mixture into the mold including the carrot.

Use the cooked pumpkin to make a puree which is placed on the surface with the help of a fork, finish with grated mozzarella cheese.

Bake in the oven at 180° for 20 minutes or until the puff pastry is ready. Let the cheese gratinate.