Dough
1 kg of wheat flour
2 egg yolks
3 packets of margarine (300 g)
1 beaten egg for brushing
Filling
1 large jar of palm hearts diced
1 can of drained peas
1 tomato, peeled and seeded, diced
1 medium onion, diced
1 tablespoon of chopped fresh parsley
Oil
Olive oil to taste
Salt and black pepper to taste
Dough
1 kg of wheat flour
2 egg yolks
3 packets of margarine (300 g)
1 beaten egg for brushing
Filling
1 large jar of palm hearts diced
1 can of drained peas
1 tomato, peeled and seeded, diced
1 medium onion, diced
1 tablespoon of chopped fresh parsley
Oil
Olive oil to taste
Salt and black pepper to taste
Dough
Combine all ingredients and knead well. Reserve
Filling
Sauté the onion in hot oil until golden brown
Add tomato, palm hearts, peas, and seasonings and simmer for 10 minutes
Season with olive oil
Assembly
Open each pastry shell slightly greased and place filling
Cover with dough and brush with beaten egg
Bake in a medium preheated oven.
