For the filling
4 medium tomatoes, diced, peeled, and cut into pieces
1 medium onion, diced
3 tablespoons of olive oil
600g of canned palmito, drained and diced
1/2 tablespoon of all-purpose flour
1 1/2 teaspoons of chopped fresh parsley
1/4 cup of green olives, pitted and sliced (50g)
1/2 teaspoon of salt or to taste
For the dough
3 eggs
1 1/2 cups of milk (360ml)
1/2 cup of vegetable oil (120ml)
2 cups of all-purpose flour (240g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt or to taste
For the filling
4 medium tomatoes, diced, peeled, and cut into pieces
1 medium onion, diced
3 tablespoons of olive oil
600g of canned palmito, drained and diced
1/2 tablespoon of all-purpose flour
1 1/2 teaspoons of chopped fresh parsley
1/4 cup of green olives, pitted and sliced (50g)
1/2 teaspoon of salt or to taste
For the dough
3 eggs
1 1/2 cups of milk (360ml)
1/2 cup of vegetable oil (120ml)
2 cups of all-purpose flour (240g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt or to taste
Prepare the filling: in a pan, sauté the tomato and onion in olive oil over high heat, covered, for about 10 minutes or until the tomatoes start to break down
Add the palmito and cook for another 3 minutes
Combine the flour, parsley, olives, and salt and cook, stirring constantly, until the mixture comes to a boil. Reserve
Prepare the dough: preheat the oven to 350°F (moderate)
Mix all ingredients well in a blender
Grease a 19.5x31cm baking dish with olive oil and place half of the dough mixture
Spread the filling and cover with the remaining dough
Bake in a preheated oven for 40 minutes or until firm and lightly browned
Serve hot or warm
409 calories per serving
