Cod Pie - Massa Magra _ II Options
Cod pie with palmito and curd
Ingredients:
I - Option:
Ingredients of lean mass:
20 tablespoons (soup) wheat flour
2 cups (tea) of cow's milk
4 eggs - light snow
2 tablespoons (dessert) of chemical baking powder
1 teaspoon of salt
How to prepare Lean Mass
Beat the egg whites, add the egg yolks, mix well, then the milk, alternating with the wheat flour the salt, finally add the chemical baking powder.
Form greased and sprinkled with wheat flour.
Pour half of the dough, place the filling and over the other half of the dough.
Oven 180 ° C for 30 'to 40' minutes, or until golden brown
II- Commercial Rotary Mass:
½ kilo of frozen sifted wheat flour
(it's really cold).
250 grs. of lard, or frozen margarine
2 whole frozen eggs
2 tablespoons cold water
1 tablespoon (dessert) of chemical baking powder
How to Prepare II - Rotten Mass:
Put the ingredients of the dough in a medium bowl, mix with the tips of the fingers, until a soft polenta.
"Do not soak the dough as it gets jammed", becomes heavy and hard discard.
* If your hand is too hot, wash in cold water, dry. * Let the dough rest 30 'minutes inside the refrigerator covered with a clean cloth or film paper.
Open the very thin dough in the palm of the hand and join the pieces, "it is a patchwork quilt", or between two plastics with the aid of a roller.
With the dough lining a large round shape of 25 centimeters in circumference, with removable bottom.
If you prefer, use smaller jagged shapes, or pie or pie forms.
Then place the stuffing cold, and over the curd.
I - Filling:
350 grs. cod in small flakes
½ cup (tea) minced green olives
1 large onion, grated or minced
1 glass of 500 grs. palmito, drained, washed and chopped.
2 large mature tomatoes, skinless and seeded, chopped
1 red bell pepper without seeds and without white veins (optional)
1 yellow bell pepper without seeds and without white ribs (optional)
1 tablespoon margarine, or corn oil
1 tablespoon of turmeric or paprika (optional)
2 tablespoons of parsley with the chopped stem (put after the filling ready).
2 tablespoons chopped onion (optional)
2 tablespoons chopped green olives
1paced grated ginger (optional)
½ young unpeeled finger pepper or pepper sauce to taste, or can exchange for another pepper
50 grs. of grated parmesan cheese (optional)
Other Ingredients of Filling is optional:
1 glass of creamy or
200grs. of mashed potatoes, or mandioquinha
Filling supplement:
Put a thin layer of mashed potatoes, or mandioquinha, or curd cheese (optional).
Above it cover with the very fine mass, to drill (hole) in the center to leave the air.
Recheio II:
500 grs. salted cod
250 grs. of palm hearts or mushrooms, artichokes background, canned asparagus drained and washed and chopped.
You can put a can of cooked corn drained and washed
1 cup chopped onion
1 cup peeled and seeded tomatoes without mincemeat
1 cup diced parsley
½ cup of chives
½ cup (tea) green olives, finely chopped or to taste
2 tablespoons olive oil (oil)
1 pinch of white pepper or the pepper of your taste
Way of preparing:
Sauté onion, tomato, in the oil add the cod, desalgado the palmito or mushrooms, olives and the rest of the ingredients.
For the filling with heart of palm, you can add shrimp, crab, and others.
How to prepare the filling:
To line with the mass, the bottom and the sides of an antiadhesive form with removable bottom with the rotten mass, very fininha.
Only the bottom make a little thicker not to leak
Place the stuffing cold, and over the curd, or mashed potatoes.
Make the lid of the pie with the same mass, brush over beaten egg or yolk with a tablespoon of water
Bring the pie to roast, preheated oven 180º C minutes or until blush. Pay attention to the size of your pie when bigger, longer to bake.
Smaller pies take less time to bake.
Be careful not to let it burn.
Note:
Put the cod of sauce the day before for 12 hours, changing the water every 2 times.
Then drain and rinse under running water.
Not to cook the cod, before braising.
Important warning:
When using tinned glass or cans of vegetable, drain, then wash.
Never use liquid from packaging that contains preservatives and dyes.
Cod pie with palmito and curd
Ingredients:
I - Option:
Ingredients of lean mass:
20 tablespoons (soup) wheat flour
2 cups (tea) of cow's milk
4 eggs - light snow
2 tablespoons (dessert) of chemical baking powder
1 teaspoon of salt
How to prepare Lean Mass
Beat the egg whites, add the egg yolks, mix well, then the milk, alternating with the wheat flour the salt, finally add the chemical baking powder.
Form greased and sprinkled with wheat flour.
Pour half of the dough, place the filling and over the other half of the dough.
Oven 180 ° C for 30 'to 40' minutes, or until golden brown
II- Commercial Rotary Mass:
½ kilo of frozen sifted wheat flour
(it's really cold).
250 grs. of lard, or frozen margarine
2 whole frozen eggs
2 tablespoons cold water
1 tablespoon (dessert) of chemical baking powder
How to Prepare II - Rotten Mass:
Put the ingredients of the dough in a medium bowl, mix with the tips of the fingers, until a soft polenta.
"Do not soak the dough as it gets jammed", becomes heavy and hard discard.
* If your hand is too hot, wash in cold water, dry. * Let the dough rest 30 'minutes inside the refrigerator covered with a clean cloth or film paper.
Open the very thin dough in the palm of the hand and join the pieces, "it is a patchwork quilt", or between two plastics with the aid of a roller.
With the dough lining a large round shape of 25 centimeters in circumference, with removable bottom.
If you prefer, use smaller jagged shapes, or pie or pie forms.
Then place the stuffing cold, and over the curd.
I - Filling:
350 grs. cod in small flakes
½ cup (tea) minced green olives
1 large onion, grated or minced
1 glass of 500 grs. palmito, drained, washed and chopped.
2 large mature tomatoes, skinless and seeded, chopped
1 red bell pepper without seeds and without white veins (optional)
1 yellow bell pepper without seeds and without white ribs (optional)
1 tablespoon margarine, or corn oil
1 tablespoon of turmeric or paprika (optional)
2 tablespoons of parsley with the chopped stem (put after the filling ready).
2 tablespoons chopped onion (optional)
2 tablespoons chopped green olives
1paced grated ginger (optional)
½ young unpeeled finger pepper or pepper sauce to taste, or can exchange for another pepper
50 grs. of grated parmesan cheese (optional)
Other Ingredients of Filling is optional:
1 glass of creamy or
200grs. of mashed potatoes, or mandioquinha
Filling supplement:
Put a thin layer of mashed potatoes, or mandioquinha, or curd cheese (optional).
Above it cover with the very fine mass, to drill (hole) in the center to leave the air.
Recheio II:
500 grs. salted cod
250 grs. of palm hearts or mushrooms, artichokes background, canned asparagus drained and washed and chopped.
You can put a can of cooked corn drained and washed
1 cup chopped onion
1 cup peeled and seeded tomatoes without mincemeat
1 cup diced parsley
½ cup of chives
½ cup (tea) green olives, finely chopped or to taste
2 tablespoons olive oil (oil)
1 pinch of white pepper or the pepper of your taste
Way of preparing:
Sauté onion, tomato, in the oil add the cod, desalgado the palmito or mushrooms, olives and the rest of the ingredients.
For the filling with heart of palm, you can add shrimp, crab, and others.
How to prepare the filling:
To line with the mass, the bottom and the sides of an antiadhesive form with removable bottom with the rotten mass, very fininha.
Only the bottom make a little thicker not to leak
Place the stuffing cold, and over the curd, or mashed potatoes.
Make the lid of the pie with the same mass, brush over beaten egg or yolk with a tablespoon of water
Bring the pie to roast, preheated oven 180º C minutes or until blush. Pay attention to the size of your pie when bigger, longer to bake.
Smaller pies take less time to bake.
Be careful not to let it burn.
Note:
Put the cod of sauce the day before for 12 hours, changing the water every 2 times.
Then drain and rinse under running water.
Not to cook the cod, before braising.
Important warning:
When using tinned glass or cans of vegetable, drain, then wash.
Never use liquid from packaging that contains preservatives and dyes.
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