To make the dough:
1 1/2 cups all-purpose flour for quibe (240 g)
3/4 cup finely chopped onion (115 g)
1 tablespoon salt
1/2 tablespoon paprika
1 tablespoon chopped parsley
200 g of ground pork twice cooked
To make the filling:
3/4 cup finely chopped onion (115 g)
1 tablespoon olive oil
250 g of ground pork twice cooked
1/2 teaspoon salt
1 teaspoon paprika
1 tablespoon olive oil for brushing
To make the dough:
1 1/2 cups all-purpose flour for quibe (240 g)
3/4 cup finely chopped onion (115 g)
1 tablespoon salt
1/2 tablespoon paprika
1 tablespoon chopped parsley
200 g of ground pork twice cooked
To make the filling:
3/4 cup finely chopped onion (115 g)
1 tablespoon olive oil
250 g of ground pork twice cooked
1/2 teaspoon salt
1 teaspoon paprika
1 tablespoon olive oil for brushing
Prepare the dough: wash the flour thoroughly until the water is clear
Let it soak in a medium bowl with clean water (about 2 hours)
Preheat the oven to 400°F (hot)
Drain the water and pass the flour through a clean kitchen towel
Towel dry the flour well
In a medium bowl, mix the onion, salt, paprika, parsley, and flour
Pulse in a food processor, adding the meat gradually, until you get a homogeneous dough
Set aside
Prepare the filling: In a large frying pan, sauté the onion in olive oil over medium heat until it's soft
Add the meat and cook, stirring constantly, until it browns well
Season with salt and paprika
Remove from heat
Mold a 20 cm x 30 cm refrigerator mold with half of the dough
Place the filling and cover with the remaining dough
Smooth the surface with your hands
With a knife, mark ten rectangles of 6 cm x 10 cm on the dough without cutting
Brush with olive oil and bake in the oven
169 calories per serving
