Palmito pie

  • 200g of margarine oven and stove
  • 1 beaten egg
  • Salt to taste
  • 100ml of milk cream
  • 300g of wheat flour
  • 3 tablespoons of margarine
  • 100g chopped onion
  • 1 clove of minced garlic
  • 400g of chopped palmito
  • 1 cup (tea) creamy cheese
  • 3 boiled and chopped eggs
  • Chopped parsley to taste
  • Chopped chives to taste
  • Salt to taste
  • Beaten egg for brushing
  1. Put margarine in the mixer and beat at slow speed using the globe. Add salt and gradually add the beaten eggs. Add milk cream and beat until creamed. Mix the wheat flour until it forms a homogeneous dough. Cool for 1 hour before opening.
  1. Sauté the palmito with the chopped onion and garlic in the margarine and in a bowl the braised palmito, the cottage cheese, the chopped eggs, the chopped parsley and the chives. Correct the salt. Reserve.
  2. With 350g of dough cover the bottom and side of a baking pan with removable bottom with a diameter of 20 cm and a height of 4.5 cm. Fill with the filling and using the rest of the dough cover and decorate the pie. Brush the beaten egg over the dough. Bake in a preheated oven at 160ºC for approximately 45 minutes.
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