Massa:
2/3 cup all-purpose flour
1/2 cup butter or margarine
1/2 teaspoon salt
1/2 cup water (approximately)
Filling:
1 kg garlic and potato
150 g smoked pork
1 3/4 cups milk
3 eggs
salt and black pepper to taste
optional dry chives
Massa:
2/3 cup all-purpose flour
1/2 cup butter or margarine
1/2 teaspoon salt
1/2 cup water (approximately)
Filling:
1 kg garlic and potato
150 g smoked pork
1 3/4 cups milk
3 eggs
salt and black pepper to taste
optional dry chives
Make a smooth dough with the flour, salt, margarine, and water
Refrigerate
Slice the garlic and potato into 1 cm thick rounds; wash well and cook in boiling water for 3-5 minutes
Drain well
Fry the smoked pork
Beat the eggs lightly with milk and a pinch of salt (the pork is already salty)
Season with black pepper and chives
Roll out the dough and place it in a round, 30 cm diameter tin, greased (bottom and sides)
Line with parchment paper, fill with rice or beans, and bake for 10 minutes
Remove the rice or beans and parchment paper and bake for another 10 minutes
Place the garlic and potato mixture into the dough
Pour the egg and milk mixture on top
Sprinkle with fried smoked pork
Bake in a preheated oven at 190°C (375°F) for 30-40 minutes
Serve hot
Serves 4 to 6 people.
