4 pouches of badejo (800 g)
1 teaspoon salt
2 tablespoons lime juice
1 peppercorn, crushed
1/4 cup all-purpose flour (30 g)
1/4 cup melted butter (50 g)
1/2 cup preserved alcaparra, washed and drained (80 g)
4 pouches of badejo (800 g)
1 teaspoon salt
2 tablespoons lime juice
1 peppercorn, crushed
1/4 cup all-purpose flour (30 g)
1/4 cup melted butter (50 g)
1/2 cup preserved alcaparra, washed and drained (80 g)
Preheat the oven to 400°F (200°C)
Cut eight rectangles of parchment paper or aluminum foil, 25 cm x 30 cm each
Place two on top of each other
Set aside
Season the badejo with salt, lime juice, and crushed peppercorns and coat in flour
Keeping the parchment paper packets together, prepare the pouches by distributing the badejo evenly between them, drizzle with melted butter, and sprinkle with alcaparra
Seal the pouches and arrange them on a baking sheet
Put the pouches in the preheated oven for about 15 minutes
Serve immediately from each individual pouch
318 calories per serving
Two ways to fold and cut the parchment paper or aluminum foil:
1) Fold the rectangular piece of paper in half, creating a crescent shape
Place the filling on one half and fold the other half over it
Close the packet by folding the edges together and bake
After baking, make an incision at the top of each pouch to open it up
2) Fold the square paper into two triangles
Place the filling on one triangle and fold the other triangle over it
Close the packet by folding the edges together and bake
After baking, make a Y-shaped incision at the top of each pouch to open it up.
