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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, dilute the yeast with the milk. | 2. In another bowl, mix the flour, salt and melted margarine. | 3. Now add this to the diluted yeast, slowly so as not to make any lumps. | 4. Knead all together. | 5. Continue kneading as you add the whole eggs, one by one. | 6. Allow the dough to leaven in a warm place for 2 hours. | 7. Divide the dough into three parts. | 8. Roll out each part and cover the bottom of a greased baking tin with one of the parts. | 9. Cover that with half of the meat. | 10. Add another piece of pastry and again cover with meat. | 11. Finish with the last piece of pastry. | 12. Put in the oven for a short while. | 13. The book says it should only go in the oven "to give it some consistence". | 14. Remove and brush the top with the egg-yolk. | 15. Place it again in a medium hot oven to bake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
baker yeast	1	tablespoon		-	-	-	-
flour	500			289140.0	63302.7	4700.5	1121.8
salt	2	teaspoons		-	-	-	-
margarine	125		melted	202758.0	253.8	253.8	22701.0
egg	5			357.5	1.8	31.4	23.775
pork	700		cooked cut	1193875.2	0.0	44167.032	111354.26400000001
sausage	100		cooked chopped	156943.1467	294.8354	6463.6990000000005	14211.0659
ham	100		smoked	-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.