One more revenue delicious that I made using Finna wheat flour. In a house with a new baby like here, we always need to think about practical recipes that can last for about 2 days when reheated to serve as a snack and that can also be frozen. Those oven pastries they are perfect for this! So let’s get our hands dirty, my loves?
Dough ingredients:
2 cups. Finna wheat flour (tea) with yeast;
70 g of margarine at room temperature;
1/2 cabbage (chá) of salt;
2 col. (milk soup);
1 small box of cream (200g);
1 egg for brushing.
Filling Ingredients:
150g cooked ham;
100g of cheese or mozzarella;
1 seedless tomato;
¼ small onion (optional);
Oregano to taste.
How to prepare the dough:
Mix the flour, margarine, salt and milk.
Now gradually add the cream spoon by spoon while mixing until you can form a homogeneous dough that doesn’t stick to your hands, you may not use it all.
Place the dough in the refrigerator while you make the filling.
How to prepare the filling:
Chop all ingredients finely, or place in a food processor and pulse until the filling is mixed and uniform. You can add oregano when assembling or process with the other ingredients.
Assembly:
Roll out the dough as thin as possible; if you want, you can use a cylinder or rolling pin. Use a round object to cut the dough. Add the filling, close the pastries, brush with beaten egg. Bake in a preheated oven at 180ºC until golden (approximately 25 to 30 minutes).
The yield will depend on the size you make the pastries, mine yielded 12 units. They were light and crunchy just like I wanted!
Another recipe with Finna flour that I really approve of, after all it is white, loose and has a very fine texture, which made the dough perfect!
