For the filling
4 medium tomatoes, peeled and chopped, cut into small pieces
1 medium onion, chopped
3 tablespoons of olive oil
600g of canned palm heart, drained and chopped
1/2 tablespoon of wheat flour
1 1/2 teaspoons of chopped parsley
1/4 cup of green olives, pitted and cut into small pieces (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 wheat flour (240g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt or to taste
For the filling
4 medium tomatoes, peeled and chopped, cut into small pieces
1 medium onion, chopped
3 tablespoons of olive oil
600g of canned palm heart, drained and chopped
1/2 tablespoon of wheat flour
1 1/2 teaspoons of chopped parsley
1/4 cup of green olives, pitted and cut into small pieces (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 wheat flour (240g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt or to taste
Prepare the filling: In a pan, sauté the tomatoes and onion in olive oil over high heat with the pan covered for about 10 minutes or until the tomatoes start to break down
Add the palm heart and cook for another 3 minutes
Join the flour, parsley, olives, and salt and cook, stirring until it thickens. Reserve
Prepare the dough: Preheat the oven to 180°C (moderate)
Beat all the ingredients well in a blender
Grease a 19.5x31cm refractory dish with oil and place half of the beaten dough
Spread the filling and cover with the remaining dough
Put it in the preheated oven and bake for 40 minutes or until firm and starts to brown
Serve hot or warm
(409 calories per serving)
