workshop-dieta-mediterranica

Ingredients

DOUGH

Flour – 500g
Melted butter or lard – 140g
Salt – 2 ½ teaspoons
Cold water – approximately 200 ml

FILLING

Minced pork or beef – 500g
Chopped Bacon or Chorizo – 100g
Onion – 500g
Pork Lard – 2 tablespoons
Aromatic Herbs: parsley, sage, chives as needed
Cumin – as needed
Salt and pepper – as needed
Water – 1 glass
Eggs – 1
Flour – 2 tbsp

Cooking Steps

DOUGH

  1. In a bowl mix the flour and salt.
  2. Add butter (or lard) and water to the center of the mixture. Keep mixing with a fork until you form a dough.
  3. Remove from bowl and knead on a countertop until smooth.

FILLING

  1. Add the meat with the bacon and heat in a pan until golden brown.
  2. In another pot, place the chopped onion, lard or olive oil and leave until the onion turns golden.
  3. Add the onion with the meat and the glass of water (or meat broth), let it cook until the water (or broth) reduces.
  4. Add the flour to get a thicker consistency.
  5. Finish by adding spices and herbs to taste.
  6. Take it to the fridge in a container where the sauce involves all the meat.

ASSEMBLY

  1. Divide the dough in half, each half into four parts and each part into 3.
  2. Form 24 balls with the pieces.
  3. Knead each ball with your hand and finish rolling it out with a rolling pin until you get a circle approximately 13 cm in diameter.
  4. Place the filling in the center of each circle and brush the edges with water. Close as you like.
  5. Brush with yolk beaten with a little milk.
  6. Bake in a strong preheated oven (260ºC) for 10 to 15 minutes.
workshop-dieta-mediterranica

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