1 ‘Alheira de vitela’
1 egg
Oil as needed
Flour as needed
Breadcrumbs as needed

For the rissole dough
1 teacup of water
1 teacup of flour
2 tbsp olive oil
For the ‘Farinheira cura natural’ filling
1 ‘Farinheira cura natural’
1 onion
1 tbsp flour
2 tbsp olive oil
Cold water as needed

300g puff pastry
2 ‘Farinheiras de Presunto e Azeitonas’
1 onion
1 egg
2 tbsp olive oil
1 tbsp chopped parsley

1 cup of flour
1 cup of milk
2 tsp baking powder
3 eggs
100g Meat sausage
100g Laminated gammon
½ roasted red pepper
½ roasted green pepper
Butter as needed


1. Croquettes of ‘Alheira de vitela’
Remove the skin from the ‘Alheira de vitela’ and set the filling aside. Then knead it well, forming small balls. Dip the ‘Alheira de vitela’ balls in the flour, then the egg and finish with breadcrumbs.
When the oil is very hot, put in the ‘Alheira de vitela’ croquettes until they turn a golden colour. Let it drain on an absorbent paper.

2. Rissoles of ‘Farinheira cura natural’
Boil the ‘Farinheira cura natural’ in plenty of water, remove it from the heat and let it cool. Remove the skin and smash it with the help of a fork. In the meantime, braise the chopped onion with olive oil and let it brown. Add the ‘Farinheira cura natural’ filling and 1 tbsp of flour dissolved in a little cold water, mix everything very well, let it cook and set aside.

Rissole dough:
Put the water with the olive oil in a pan and bring to the boil. Put the flour all at once and stir immediately and vigorously with a wooden spoon and let it cook well. Remove the dough from the heat and place it on a table previously sprinkled with flour. Roll out the dough with the help of a kitchen rolling pin.
Put the ‘Farinheira cura natural’ preparation with the help of a teaspoon. Fold the dough over the filling and cut the rissoles with a cutter.
Then dip the ‘Farinheira cura natural’ rissoles in flour and egg ending with the breadcrumbs.
Fry them in very hot oil until they gain some colour. Put them on an absorbent paper.

3. Pies of ‘Farinheira de Presunto e Azeitonas’
Boil some water in a pan and put the ‘Farinheira de Presunto e Azeitonas’, letting it cook for 2 minutes. Let the ‘Farinheira de Presunto e Azeitonas’ cool down, remove the skin and reserve the filling.
Place the puff pastry in the moulds, reserving a portion to cover the moulds.
In the meantime, braise the chopped onion with olive oil and let it brown a little. Then add the ‘Farinheira de Presunto e Azeitonas’ filling along with the chopped parsley, mixing everything very well.
Fill the moulds with the ‘Farinheira de Presunto e Azeitonas’ preparation, close them with the remaining puff pastry, brush the pies of ‘Farinheira de Presunto e Azeitonas’ with beaten egg and bake at 200ºC for 15 minutes. Reduce the heat to 150ºC and leave for another 10 minutes.
Let it cool down out of the oven.

4. Bread of Meat Sausage and Sliced Gammon
Beat the eggs with milk and set aside.
Mix the flour with the baking powder, wrapping everything very well. Then add the beaten eggs with milk and mix this dough. Reserve it in a warm place until it doubles in volume.
In a rectangular pan previously greased with butter, place half the dough and set aside the rest. Put a layer of peppers, the sliced Gammon and the sliced Meat Sausage. Cover with the remaining dough and bake at 180ºC for 10 minutes, then lower to 160ºC and let it cook for another 35 minutes.


*Summer Recipe