500 g of pork tenderloin cut into small cubes
Juice from 1 lime
Salt and pepper to taste
1 tablespoon of butter
2 tablespoons of olive oil
2 cloves of garlic minced
2 cups of chopped cabbage
1/2 red bell pepper cut into small pieces
1/4 cup of tomato sauce
Dough
600 g of cooked and mashed cassava root
1/2 cup of milk
2 tablespoons of all-purpose flour
2 tablespoons of butter
1 tablespoon of grated Parmesan cheese
2 egg whites beaten until stiff
1 tablespoon of active dry yeast
Salt to taste
500 g of pork tenderloin cut into small cubes
Juice from 1 lime
Salt and pepper to taste
1 tablespoon of butter
2 tablespoons of olive oil
2 cloves of garlic minced
2 cups of chopped cabbage
1/2 red bell pepper cut into small pieces
1/4 cup of tomato sauce
Dough
600 g of cooked and mashed cassava root
1/2 cup of milk
2 tablespoons of all-purpose flour
2 tablespoons of butter
1 tablespoon of grated Parmesan cheese
2 egg whites beaten until stiff
1 tablespoon of active dry yeast
Salt to taste
1 Season the meat with lime juice, salt, and pepper
In a frying pan, melt 1 tablespoon of butter, add 1 tablespoon of olive oil, and cook the pork cubes until browned. Reserve
2 In another pan, heat the remaining olive oil, cook the garlic until fragrant, then add the cabbage
Add the red bell pepper, tomato sauce, and pork cubes
Let it cool down, then prepare the dough
Dough
1 Mix the cassava root, milk, all-purpose flour, butter, Parmesan cheese, egg whites, yeast, and salt in a bowl until well combined
2 Preheat the oven to 180°C (350°F)
Grease a baking dish with butter
Place half of the dough, then add the filling, and top with the remaining dough
Bake for 30 minutes or until golden brown.
