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Empadas de Carne, Idade Média, Portugal (Meat Pies, Middle Ages, Portugal).


2kg farinha - 10 gemas de ovo - 400 ml água - 200g banha de porco - 200 ml de azeite- 2 kg carne de porco - 600 g de toucinho - sal qb  

Fazer um monte de farinha em forma de vulcão, juntar água morna, a banha derretida, azeite e sal. Mexer muito bem, juntar as gemas e amassar. Deixar repousar durante 30 minutos. Forrar uma forma de massa, cortar as carnes em pedaços e colocar dentro da forma. Cobrir e pincelar com azeite. Leve ao forno a 200º, por 30 minutos. 

Nota: Como a carne de porco tem de ser muito bem cozida, dependendo do tipo de forno utilizado, é aconselhado pré-cozê-la no forno antes de a colocar na tarte.  

Bibliografia: Oliveira, Ana José e Silva, Delfim - Receitas Medievais, 2008, Viagem Medieval em Terras de Santa Maria, Feira Viva, Cultura e Desporto. 


2kg flour - 10 egg yolks - 400 ml water - 200g lard - 200 ml of olive oil- 2 kg pork - 600 g of bacon - salt to taste

Make a pile of flour in the shape of a volcano, add warm water, melted lard, oil and salt. Stir well, add the egg yolks and knead. Let stand for 30 minutes. Line a pastry pan, cut the meat into pieces and place it inside the pan. Cover and brush with olive oil. Bake at 200º for 30 minutes.

Note: As the pork must be cooked very well, depending on the type of oven used, it is advisable to pre-cook it in the oven before placing it in the pie.

Bibliography: Oliveira, Ana José e Silva, Delfim - Receitas Medievais, 2008, Viagem Medieval em Terras de Santa Maria, Feira Viva, Cultura e Desporto. 
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Comments

  1. Copperwoman22 June 2020 at 03:55

    perfect pie every time! The crust is suberb but the meat filling should fedinitely be pre-cooked and seasoned because the crust doesn't take very long to turn that golden colour!

    ReplyDelete

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