ingredients:
For the dough:
500 gr of flour
150 g water
100 g of oil
50 grams of white wine
1 out of baker's yeast
1 tsp salt
1 pinch of sugar
For the filling:
1 good handful of spinach
1 large onion
1 large potato
1 thick strip of bacon or pancetta
1 fresh chorizo (optional)
Olive oil
salt
For the dough:
500 gr of flour
150 g water
100 g of oil
50 grams of white wine
1 out of baker's yeast
1 tsp salt
1 pinch of sugar
For the filling:
1 good handful of spinach
1 large onion
1 large potato
1 thick strip of bacon or pancetta
1 fresh chorizo (optional)
Olive oil
salt
preparation:
We started preparing the dough for that heat a little water (warm is important only that reaches not burn or kill the yeast), we add the yeast and dilute.
We hrina volcano to the center and put in the water with the yeast and the remaining ingredients except the salt to sprinkle in the flour. Knead well and let dough rest covered with a damp cloth or plastic wrap until doubled in size (about 1 hour).
While mass cam, we prepare the filling: wash thoroughly chard leaves and stalks and chop. Chop the onion and also meat.
In a pan with two tablespoons of olive oil fry the onion until almost translucent, add the chard, season and they have diminished separated from heat and let cool (no need to stay well-done, then it will go in the oven, just is able to dwindle and put them in the pie).
This done, the dough will be levied. The knead again to remove air and divide into two, leaving one side a little more mass, then one will be for the base and one for the cover. Stretch each part-paper using a baking tray as it is much easier-and put the filling on top of what will be the base of the pie. First chard and onion and then the meat and potatoes peeled and we will have to tortilla sprinkled with a little salt.
We started preparing the dough for that heat a little water (warm is important only that reaches not burn or kill the yeast), we add the yeast and dilute.
We hrina volcano to the center and put in the water with the yeast and the remaining ingredients except the salt to sprinkle in the flour. Knead well and let dough rest covered with a damp cloth or plastic wrap until doubled in size (about 1 hour).
While mass cam, we prepare the filling: wash thoroughly chard leaves and stalks and chop. Chop the onion and also meat.
In a pan with two tablespoons of olive oil fry the onion until almost translucent, add the chard, season and they have diminished separated from heat and let cool (no need to stay well-done, then it will go in the oven, just is able to dwindle and put them in the pie).
This done, the dough will be levied. The knead again to remove air and divide into two, leaving one side a little more mass, then one will be for the base and one for the cover. Stretch each part-paper using a baking tray as it is much easier-and put the filling on top of what will be the base of the pie. First chard and onion and then the meat and potatoes peeled and we will have to tortilla sprinkled with a little salt.
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