Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Instead of treating sponge cake as a savory recipe, this curation opts for a regional meat pie, more consistent with the tradition of Portuguese savory dishes.
The pastry envelops a moist filling of meat, onion, and herbs, in a snack or appetizer format.
Ingredients
- Pie pastry
- 450 g of cooked and shredded meat
- 1 chopped onion
- 2 cloves of garlic
- 2 chopped tomatoes
- 80 ml of olive oil
- 1 tablespoon of flour
- 150 ml of broth
- Parsley, salt, and pepper
Preparation Method
- Sauté onion and garlic in olive oil.
- Add meat, tomato, and broth.
- Thicken slightly with flour.
- Let the filling cool.
- Line molds with pastry, fill, and cover.
- Bake until golden.
Tips from Empório Portugal
- Cold filling protects the pastry.
- Pastry should not be too thick.
- Broth keeps the meat juicy.
Possible Substitutions in Brazil
- Leftover roasted meat works well.
- Shredded chicken creates a lighter variation.
Pairing
Black tea, lemonade, or light red wine. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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