For the dough
4 cups plus 2 tablespoons of wheat flour (500 g)
3/4 cup of butter (150 g)
3/4 cup of vegetable oil (150 g)
1 egg
2 yolks
1 pinch of salt
For the filling
2 tablespoons of olive oil
1 small onion, finely chopped
1 clove of garlic, minced
500g of ripe tomato, peeled and seeded, finely chopped
1/2 tablespoon of coriander, finely chopped
1 1/2 cups of shredded coconut (200 g)
1/4 cup of wheat flour
1/3 cup of milk
Salt and red pepper sauce to taste
For brushing
1 egg yolk
1 tablespoon of melted butter
For the dough
4 cups plus 2 tablespoons of wheat flour (500 g)
3/4 cup of butter (150 g)
3/4 cup of vegetable oil (150 g)
1 egg
2 yolks
1 pinch of salt
For the filling
2 tablespoons of olive oil
1 small onion, finely chopped
1 clove of garlic, minced
500g of ripe tomato, peeled and seeded, finely chopped
1/2 tablespoon of coriander, finely chopped
1 1/2 cups of shredded coconut (200 g)
1/4 cup of wheat flour
1/3 cup of milk
Salt and red pepper sauce to taste
For brushing
1 egg yolk
1 tablespoon of melted butter
Prepare the dough: on a surface, place the flour and make a depression in the center
Mix the butter with the vegetable oil and place it in the center of the flour
Add the egg, yolks, and salt
Mix and knead
Let it rest for 30 minutes
While that's happening, prepare the filling: in a pan with olive oil, add the onion, garlic, and tomato, cover and cook over low heat for 20 minutes
Season with coriander, salt, and red pepper sauce
Add the coconut, flour, and milk
Mix until thickened
Remove from heat and let it cool
With 1 tablespoon of dough, shape into small pastry cups, greased
Leave a part of the dough to cover the pastries
Place 1 tablespoon of filling in each pastry cup
Cover with the remaining dough, cutting off any excess dough from the pastry
Press the edges firmly with a fork
Mix the egg yolk with melted butter and brush the pastries
Bake in a hot oven (200°C), preheated, until golden brown
Let it cool slightly, then serve
178 calories per serving
