For the crust
1 1/2 cups all-purpose flour (180 g)
1/2 cup cornstarch (55 g)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cut into small pieces (100 g)
1/4 cup cold water (60 ml)
For the filling
4 slices of pork loin (80 g) diced
1/3 cup milk (80 ml)
400 grams of ground beef cooked and crumbled
1 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon paprika
1 egg
1 can of tomato paste (400 g) crushed
1 tablespoon beef broth dissolved in 1 cup water (240 ml)
1 cup heavy cream (240 ml)
1/3 cup all-purpose flour (40 g)
1/2 cup grated Parmesan cheese (55 g)
1 cup grated mozzarella cheese (100 g)
1 egg, beaten slightly (for brushing)
For the crust
1 1/2 cups all-purpose flour (180 g)
1/2 cup cornstarch (55 g)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cut into small pieces (100 g)
1/4 cup cold water (60 ml)
For the filling
4 slices of pork loin (80 g) diced
1/3 cup milk (80 ml)
400 grams of ground beef cooked and crumbled
1 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon paprika
1 egg
1 can of tomato paste (400 g) crushed
1 tablespoon beef broth dissolved in 1 cup water (240 ml)
1 cup heavy cream (240 ml)
1/3 cup all-purpose flour (40 g)
1/2 cup grated Parmesan cheese (55 g)
1 cup grated mozzarella cheese (100 g)
1 egg, beaten slightly (for brushing)
Prepare the crust: In a large bowl, combine the flour, cornstarch, baking powder, salt, and butter
Mix with your fingers until it resembles coarse crumbs
Mix in the cold water and knead lightly with your hands
Form into a ball and wrap in plastic wrap
Refrigerate
Prepare the filling: In a small bowl, combine the pork, milk, beef, salt, cumin, paprika, egg, and tomato paste
Mix well
Use a spoon to remove portions of the mixture and shape into round balls
Reserve on a baking sheet
In a medium saucepan, combine the beef broth and heavy cream
Bring to a simmer over medium heat, stirring occasionally (about 5 minutes)
Add the meatballs and cook until they're tender (about 15 minutes)
Remove with a slotted spoon and reserve in a bowl
In a small bowl, mix the creme de leite and flour
Add to the saucepan with the beef broth mixture and bring to a simmer over medium heat (about 3 minutes)
Add the almonds and stir to combine
Let cool
Achieve the oven temperature at 180°C (medium)
Roll out the remaining crust on a floured surface, then place in an ungreased tart pan with a removable bottom
Mold the edges of the crust into a decorative border
Cut off any excess crust from the edges and press the edges to seal
Baste the top with the beaten egg
Preheat the oven for 30 minutes at 180°C, or until golden brown
Remove from the oven and let cool in the pan
Serve warm.
