Folhada recheado com carne de porco

Folhada recheado com carne de porco Receitas

In a deep bowl mix the flour, chopped 100g butter, pinch of salt and water
Amasse até obter uma massa lisa e homogênea
Form the dough into a ball, wrap in plastic wrap and put it in the fridge for 20min.
Durante este tempo o restante da manteiga cortado em fatias de espessura igual
Espalhe a massa com um rolo até que um retângulo
Coloque as folhas de manteiga nos dois terços da massa e dobre em três
Turn the dough a quarter turn, roll and spread with the back to fold into three
Wrap the dough with plastic wrap and put it in the fridge for 30 min
Voltar para estender e dobrar duas vezes mais que acima
Deixe repousar na geladeira 20min antes do uso
Preheat oven to 180 º
In a deep bowl mix by hand with a spatula or ground beef, finely chopped onion, crushed garlic clove, bread crumbs, 1 egg and chopped parsley, a pinch of nutmeg, salt and pepper
As he had no beef I have done likewise but chafando fresh sausages and cheeses I’ve added two.
Spread the puff pastry into a large rectangle and cut it in half lengthwise, cut small rectangles of about 15 by 12 cm
Encha cada retângulo com carne picada e dobre a massa sobre o recheio
Seal the edges with a little beaten egg diluted with a tablespoon of water, paint the surface
Decorate the top performing cuts with the tip of a knife, place on baking sheet greased with oil
Simmer 30 min at 180
To not burn me, I lay the baking sheet a height less than half, and when I have gone almost were to be browned puff pastry

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