2 cups of wheat flour
120 g of butter
1 egg
Salt to taste
3 tablespoons of olive oil
1 large onion, cut into petals
1 tablespoon of chopped thyme
500 g of fake meat, cut into slices
50 ml of cognac
1/2 cup of vegetable broth
Salt and pepper to taste
1 can of tomato, peeled, scorded, and coarsely chopped
50 g of roasted and chopped almonds
1 egg yolk for brushing
2 cups of wheat flour
120 g of butter
1 egg
Salt to taste
3 tablespoons of olive oil
1 large onion, cut into petals
1 tablespoon of chopped thyme
500 g of fake meat, cut into slices
50 ml of cognac
1/2 cup of vegetable broth
Salt and pepper to taste
1 can of tomato, peeled, scorded, and coarsely chopped
50 g of roasted and chopped almonds
1 egg yolk for brushing
1 Mix the flour, butter, egg, and salt
Work the dough until it becomes homogeneous and smooth
Cover and refrigerate for 30 minutes
2 Heat the olive oil in a pressure cooker, sauté the onion with thyme
Brown the slices on both sides
Add the cognac, vegetable broth, salt if necessary, and pepper
Close the lid and cook for 10 minutes after the initial pressure cooking, over low heat
3 Heat the oven to 180°C
Grease a high-refractory dish with butter
Lay layers of meat alternating with tomato, and pour the broth that formed in the cooker on top
Dust with almonds
4 Open the dough and cut into strips
Form a thick edge around the dish with one part of the dough and distribute the remaining strips over the meat
Brush with egg yolk and bake for 20 minutes or until golden.
