Method of preparation:
In a bowl, mix the dry.
Add the cubed butter and with your fingertips, knead until crumbs form. Add the eggs. Don’t stir the dough too much, just enough to bring it all together. Make a ball and take it wrapped in cling film to the fridge for at least 30 minutes (you can make it the day before).
Roll out the dough on cling film and place on the baking sheet.
Open the second dough and cover. Brush with the yolk.
Bake with the filling for 30 min in a preheated oven at 180°C.
To freeze: baked only, for up to 45 days.
Stuffing suggestion:
400 g of dried meat already cooked
1 large chopped onion
2 minced garlic cloves
2 tablespoons full of ricotta cream
2 tubes of catupiry
chopped spinach to taste
Saute onion and garlic in oil.
Add the jerky and spinach, season with salt and pepper. Mix in the ricotta cream. When assembling, use a catupiry tube in the bottom of the dough (over the raw dough), place the jerky filling, cover with the other catupiry tube and then the lid of the raw dough.
Take it to bake.
Allergic to milk, use lard instead of butter, and don’t use the cheeses of the stuffing!!!!
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