A different type of pasty

People :

4-6

Preparation time :

40 min

Tiempo de reposo :

6-8h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients

For the pastry:

  • 350 gr of white flour
  • 150 gr of whole or semi-integral flour
  • 400 ml of bottled water
  • 5 gr of dry yeast
  • 10 gr of salt


For the filling:

  • 1 large escarole, as white as possible
  • 2 cloves garlic
  • 20 gr of capers
  • 80 gr of black olives
  • 20 gr of pine nuts
  • A pinch of ground chilli
  • Salt to taste
  • Olive oil
Preparation
  1. In a bowl, mix the flour with the yeast and add the water and salt. Knead until a homogeneous mass is obtained. Let it stand for 10 minutes then  finish kneading. Cover with cling film and leave  to stand for 8-10 h in a refrigerator or about 6-8 hours outside.
  2.  

    Remove the greener leaves of the escarole, cut, wash and drain it. In a pan sauté the finely chopped garlic cloves with the olive oil, add the escarole and cook over a medium heat, stirring occasionally, for about 15 minutes . Remove any excess juice and add the stoneless olives, capers, pine nuts and chilli. Cook for about 5 minutes, add salt to taste then allow to  cool a little.

  3.  

    Divide the dough into 2 parts, (using a little oil so it does not stick to your hands)  roll out half the the dough into a large tray lined with baking paper. Fill with the pre-cooked escarole then cover with the second half of the dough.

  4.  

    Press  the edges together  and let it stand for half an hour, while heating the oven to 220 degrees then bake at 200 degrees until the dough is golden.

Additional information

People :

4-6

Preparation time :

40 min

Tiempo de reposo :

Difficulty:

Easy

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