Ingredients:
Dough:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup water
1 egg yolk
Filling:
1 finely chopped onion
2 tablespoons olive oil
150g coconut in syrup, drained and chopped
3 tablespoons all-purpose flour
3/4 cup milk
To taste salt
3 tablespoons chopped fresh parsley
For brushing:
2 egg yolks, lightly beaten
Educational tools:
Circular cookie cutter with 9 cm diameter
Ingredients:
Dough:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup water
1 egg yolk
Filling:
1 finely chopped onion
2 tablespoons olive oil
150g coconut in syrup, drained and chopped
3 tablespoons all-purpose flour
3/4 cup milk
To taste salt
3 tablespoons chopped fresh parsley
For brushing:
2 egg yolks, lightly beaten
Educational tools:
Circular cookie cutter with 9 cm diameter
Preparation:
Dough:
Mix flour with salt and butter to form a crumbly mixture
Add water and egg yolk and mix until a homogeneous dough forms
Cover with plastic wrap and let it rest for 10 minutes. Reserve
Filling:
Heat the onion in olive oil for 2 minutes, then add coconut and stir well
Mix flour with milk and add to the pan
Stir constantly until slightly thickened
Season with salt and add parsley
Let it cool
Assembling:
1
Preheat the oven to medium temperature
Roll out the dough to a thickness of 0.5 cm
Cut out circles using a cookie cutter
Fill with a spoonful of filling
Close like a pie and press the edges with a fork
Place in a baking dish
2
Brush the edge with water, then close like a pie
Press the edge with a fork and place on a baking sheet
Brush with egg yolk and bake for 25 minutes or until golden brown
Yield:
30 pieces
Calories: 93 per piece
