1 kg of flour
Oil, butter, and salt
3 handfuls of parsnips
Thyme
Onion
12 eggs
Grated cheese
Bay leaves
1 kg of condensed milk
3/4 liter of heavy cream
1 kg of flour
Oil, butter, and salt
3 handfuls of parsnips
Thyme
Onion
12 eggs
Grated cheese
Bay leaves
1 kg of condensed milk
3/4 liter of heavy cream
Prepare the dough, working the flour with water, oil, and salt until it's quite soft
Divide it into about 30 pieces and let it rest, covered under a cloth
Wash the parsnips, roll up the leaves, and cut them into fine strips
Squeeze out as much liquid as possible and sauté with butter or margarine, thyme, finely chopped onion, salt, and cover with grated cheese and a bit of bay leaves, also finely chopped
Squeeze out the condensed milk in a cloth until all the liquid is gone and mix with 3 tablespoons of wheat flour and salt
Add heavy cream, a bit of oil, and mix well
Let it rest alongside
Grease a mold with oil and stretch a piece of dough onto a thin sheet to line the bottom
Grease the sheet with a bit of oil using a brush to cover with another sheet, doing this 15 times, greasing each sheet with oil except the last one
Place the parsnips, pouring plenty of oil on top, followed by the condensed milk mixture, spreading it well with a spoon
Break an egg into each of the 12 holes, adding salt, pepper, grated cheese, and oil on top
Cover everything with the remaining 15 pieces of dough, stretching them into sheets and greasing each sheet with oil
Cut off any excess dough around the edges, knead it, and make a rope that will be used as a mold
Grease once more the last sheet with oil and poke holes in various places with a fork
Bake in an oven for one hour
