Open Palm Heart Pie with Cottage Cheese

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Open Palm Heart Pie with Cottage Cheese

Name: Open Palm Heart Pie with Cottage Cheese
Prep time: 1 h
Total time: 1 h
Yield: 18 Porções
Ingredients: 1 unit(s) Stuffing: Large chopped onion; 3 unit(s) Chopped Tomatoes; 2 unit(s) Garlic small cloves, minced; 1/2 unit(s) Ready-to-eat tomato sauce sachet; to taste Black pepper; to taste Salt; 1 can(s) Corn with peas (duet); 200 ml Sour cream; 200 ml Cottage cheese; 2 unit(s) Palm heart glass; 1 tablespoon Wheat; 150 g shredded mozzarella cheese; 300 g Pie Dough: Margarine (I used Doriana); 50 ml ice water; 1 tablespoon Chemical Yeast; 700 g Wheat (approximately until the dough comes together)

🇧🇷Brazil

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View in original language

(Português)

01 hour(s)

18 servings

Helci Cuxinir

@helcicakessalgados

Ingredients
Recipe

Stuffing: Large chopped onion1 unit(s)
Chopped Tomatoes3 unit(s)
Garlic small cloves, minced2 unit(s)
Ready-to-eat tomato sauce sachet1/2 unit(s)
Black pepper to taste
Salt to taste
Corn with peas (duet)1 can(s)
Sour cream200 ml
Cottage cheese200 ml
Palm heart glass2 unit(s)
Wheat1 tablespoon
shredded mozzarella cheese150 g
Pie Dough: Margarine (I used Doriana)300 g
ice water50 ml
Chemical Yeast1 tablespoon
Wheat (approximately until the dough comes together)700 g

Sauté the onion, garlic, tomato, sauce and palmito and make a sauce. Then add half the cream and dissolve the spoon of wheat to thicken the sauce more
Reserve the curd and the rest of the cream to mix and place on top of the pie and the grated mozzarella cheese to bake the pie. Add oregano (optional)
Forre a refractory with the dough, pierce it with a fork and pre-asse for about 10 minutes.
Put the stuffing and return to the oven at 250 degrees until it bakes and browns completely.

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Open Palm Heart Pie with Cottage Cheese

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