Dough
1 cup of water
1/4 cup of pork cracklings
1/4 cup of butter
1 tablespoon of salt
500g of wheat flour
Pork loin
250g of pork loin
1/2 cup of water
1/4 cup of olive oil
1/2 tablespoon of salt
1 clove of garlic mashed
Filling
2 cups of grated Minas cheese
1 1/2 cups of water
1/2 cup of green olives pitted
3 tablespoons of olive oil
1 tablespoon of chopped fresh parsley
1 tablespoon of paprika
250g of shredded guririaba, cooked with water and lime juice
5 peeled tomatoes, diced
3 cloves of garlic, minced
3 hard-boiled eggs, diced
1 onion, diced
1/2 chicken breast, cut into pieces
Salt and black pepper to taste
Accessories
12 forms with 9cm diameter or 1 large form with 28cm diameter
Dough
1 cup of water
1/4 cup of pork cracklings
1/4 cup of butter
1 tablespoon of salt
500g of wheat flour
Pork loin
250g of pork loin
1/2 cup of water
1/4 cup of olive oil
1/2 tablespoon of salt
1 clove of garlic mashed
Filling
2 cups of grated Minas cheese
1 1/2 cups of water
1/2 cup of green olives pitted
3 tablespoons of olive oil
1 tablespoon of chopped fresh parsley
1 tablespoon of paprika
250g of shredded guririaba, cooked with water and lime juice
5 peeled tomatoes, diced
3 cloves of garlic, minced
3 hard-boiled eggs, diced
1 onion, diced
1/2 chicken breast, cut into pieces
Salt and black pepper to taste
Accessories
12 forms with 9cm diameter or 1 large form with 28cm diameter
Dough
In a bowl, mix all the ingredients except for the water
Add the water gradually, mixing always, until you get a homogeneous dough
Cover and let it rest at room temperature for two hours
Pork Loin
Season the pork loin with garlic and salt
Heat the olive oil in a pan over medium heat and fry the pork loin until golden brown on all sides
Lower the heat and cook, occasionally adding water, until the pork is tender
Remove from heat, let it cool and shred
Filling
1
Season the chicken breast with salt and black pepper
In a pan, combine olive oil, garlic, onion, and chicken in pieces and sauté over high heat for 10 minutes
Reduce heat, cover the pan and cook, occasionally stirring, until the meat is browned
Add water, cover again and cook for another 10 minutes or until the meat is tender
Remove the chicken, shred it and reserve
2
In the pan with the sauce, add the tomato and cook over high heat with the pan covered for 5 minutes
Season with salt, chopped parsley, and paprika
Let it cool
3
Preheat the oven to medium temperature
Open the dough and line the forms, leaving a small border outside
Fill with layers of pork loin, chicken, guririaba, olives, grated cheese, and eggs
Add the tomato sauce
Cover with the remaining dough and seal the edges
Brush with egg and bake in the oven for 20 minutes or until the crust is golden brown
If using the large opening form, bake the tart for an hour.
