For the dough:
4 cups of wheat flour
2/3 cup of lard
1 egg
14 tablespoons of pickle brine (water mixed with a little salt)
For the filling:
100g of fresh Minas cheese, cut into small pieces
200g of cooked pork or beef, cut into small pieces
400g of cooked chicken, cut into small pieces (do not shred)
1 slice of guariroba palm fruit, about 30cm, cut into small pieces (or 1 cup of palmito)
1 cup of green peas
30 olives
2 hard-boiled eggs, chopped
1/2 cup of ground beef liver
For the sauce:
1/2 can of tomato paste
250g of tomatoes
1 tablespoon of lard
1 medium onion, finely chopped
1 clove of garlic, pressed
2 bell peppers, finely chopped
For the dough:
4 cups of wheat flour
2/3 cup of lard
1 egg
14 tablespoons of pickle brine (water mixed with a little salt)
For the filling:
100g of fresh Minas cheese, cut into small pieces
200g of cooked pork or beef, cut into small pieces
400g of cooked chicken, cut into small pieces (do not shred)
1 slice of guariroba palm fruit, about 30cm, cut into small pieces (or 1 cup of palmito)
1 cup of green peas
30 olives
2 hard-boiled eggs, chopped
1/2 cup of ground beef liver
For the sauce:
1/2 can of tomato paste
250g of tomatoes
1 tablespoon of lard
1 medium onion, finely chopped
1 clove of garlic, pressed
2 bell peppers, finely chopped
Prepare the dough ahead of time
In a bowl, combine the flour, make a depression in the center and add the lard, egg, and pickle brine
Mix with your fingers and then knead on a floured surface until you get a manageable dough
Wrap the dough in aluminum foil and refrigerate for at least 24 hours before serving
Prepare the sauce: in a pan, melt the lard and sauté the remaining ingredients
Roll out the dough with a rolling pin and line mini tart molds (or ceramic cups) with it, filling each one with a little of each ingredient, drizzling with some sauce and topping with another piece of dough, finishing the edges
Brush with egg wash seasoned with a little salt
Bake in a preheated oven at 200°C for about 40 minutes or until the crust is golden
Remove from molds and, if desired, place on a bed of lettuce
Serve warm or cold
This dish can be served with white rice
Makes 10 pastries
Note: If using mini tart molds for the first time, grease them with oil and bake in a preheated oven at 200°C for about 10 minutes
Remove the oil with a paper towel and proceed with the recipe.
