A olive oil for greasing (for pan frying)
For the filling
1/2 medium onion (100 g), finely chopped
4 medium tomatoes (400 g), peeled and seeded, finely chopped
3 tablespoons of olive oil
2 cans of palmito in brine (600 g), finely chopped
1/2 tablespoon of wheat flour
1 1/2 teaspoons of chopped fresh parsley
1/4 cup of green pitted olives, sliced (50 g)
1/2 teaspoon of salt
For the dough
3 eggs
1 1/2 cups of milk (360 ml)
1/2 cup of oil
2 cups of wheat flour (240 g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
A olive oil for greasing (for pan frying)
For the filling
1/2 medium onion (100 g), finely chopped
4 medium tomatoes (400 g), peeled and seeded, finely chopped
3 tablespoons of olive oil
2 cans of palmito in brine (600 g), finely chopped
1/2 tablespoon of wheat flour
1 1/2 teaspoons of chopped fresh parsley
1/4 cup of green pitted olives, sliced (50 g)
1/2 teaspoon of salt
For the dough
3 eggs
1 1/2 cups of milk (360 ml)
1/2 cup of oil
2 cups of wheat flour (240 g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
Preheat the oven to 180°C (medium)
Grease a rectangular baking dish measuring 19 cm x 31 cm with olive oil. Reserve
Prepare the filling: In a medium saucepan, sauté the onion and tomato in olive oil over high heat until they start to break down (around 10 minutes)
Add the palmito and cook for 3 more minutes
Combine the remaining ingredients and cook, stirring constantly, until the mixture starts to simmer (1 minute). Reserve
Prepare the dough: In a blender, blend all the ingredients well
Place half of the dough in the prepared baking dish
Distribute the filling on top and cover with the remaining dough
Bake in a preheated oven until golden brown (around 40 minutes)
Serving hot or warm
409 calories per serving.
