Filling
2 cups of grated carrot
2 cups of canned palm hearts
1 cup of fresh green peas
1 cup of hot chicken broth
1/4 cup of olive oil
2 tablespoons of all-purpose flour
1 large onion, finely chopped
Dough
3 cups of all-purpose flour
1/2 cup of cold butter, cut into small pieces
1/4 cup of water
1 teaspoon of salt
1 tablespoon of vegetable fat
2 eggs
For brushing
1 teaspoon of prepared coffee
1 egg yolk
Accessory
Form for opening with a 25 cm diameter
Filling
2 cups of grated carrot
2 cups of canned palm hearts
1 cup of fresh green peas
1 cup of hot chicken broth
1/4 cup of olive oil
2 tablespoons of all-purpose flour
1 large onion, finely chopped
Dough
3 cups of all-purpose flour
1/2 cup of cold butter, cut into small pieces
1/4 cup of water
1 teaspoon of salt
1 tablespoon of vegetable fat
2 eggs
For brushing
1 teaspoon of prepared coffee
1 egg yolk
Accessory
Form for opening with a 25 cm diameter
Filling
Sauté the onion in olive oil over medium heat
Add the grated carrot and sauté quickly
Cut the palm hearts into slices and add them to the sautéed mixture
Join the green peas and cook until they are tender
Dissolve the flour in hot chicken broth, add it to the filling, mix well, and let it thicken slightly
Dough
Preheat the oven to medium temperature
In a bowl, place the flour and make an indentation in the center
Add the remaining ingredients and mix well with a fork
Knead until you get a homogeneous mixture
Line the form with two-thirds of the dough, pressing it down with your fingertips
Trim the edges and fill
With a rolling pin, roll out the remaining dough on a floured surface
Cover the turnovers, pressing the edges to close well
Mix the egg yolk with coffee and brush the surface of the dough
Bake until golden brown
Unmold and serve.
