Everyday life is the special occasion!

March 31, 2016

Pork & Bacon Pastries

These rich and super savory pastries are great for a quick meal accompanied by a nice salad on the side or interesting enough to be serve as an appetizer for a small crowd. This is a fabulous budget recipe, whether you're entertaining or cooking for family, that though simple, looks elegant and exquisite at your table. The crusty,  slightly sinful, yet heavenly pastry  together with the dense filling is just too good to pass up.  Just forget about how inappropriate it will be to hide a few so you can have them the next day, because I garantee you there won't  be any leftovers. ;)

  • 4 chops
  • 1 onion 
  • 1 clove garlic
  •  tomato paste
  •  red wine
  •  water
  •  bacon cut into cubes
  •  peas
  •  carrots
  •  olive oil
  •  q.s. salt
  •  ground chili qs
  • eggwash to brush
Start by browning the onion and garlic in olive oil, add the tomato paste and let cook. Add the chops and season with salt and chili, add 1 glass of red wine and 1/2 cup of water and cook well. Halfway through cooking add the bacon in small cubes, sliced ​​carrots and peas and let it cook until it loses almost all the sauce. Remove the chops to a plate, Debone them and crush them in the food processor.  Stir again the minced meat in the previous mixture and mix all well. Cut the square puff pastry dough into 6 equal pieces and press the edges of each rectangle  with a fork to close well so that the filling does not come out and give a few cuts at the top in order for the pastry to bake well. Place the pastries on a baking tray lined with parchment paper, brush over with eggwash and bake in preheated oven at 180 ° C until golden.

  • 4 costeletas
  • 1 cebola
  • 1 dente de alho
  • massa de tomate
  • vinho tinto
  • água
  • bacon aos cubos
  • ervilhas
  • cenouras 
  • azeite
  • sal q.b
  • piri piri q.b.
  • 1 ovo + 1 colher de leite para pincelar
Comece por alourar a cebola e o alho em azeite, adicione depois a massa de tomate e deixe apurar. Junte as costeletas e tempere com o sal e o piri piri, Junte 1 copo de vinho tinto e 1/2 copo de água e deixe cozinhar bem. A meio da cozedura junte o bacon aos cubinhos,as cenouras cortadas e as ervilhas e deixe apurar até perder a quase todo o molho. Retire as costeletas para um prato, desosse-as e triture-as na picadora.  Junte de novo a carne picada ao preparado anterior e envolva bem tudo. Corte a massa folhada quadrada em 6 partes iguais e pique cada retângulo nas pontas com um garfo para fechar bem e o recheio não sair e dê uns golpes no topo para que asse bem. Coloque os bolinhos num tabuleiro forrado com papel vegetal, pincele por cima com o eggwash e leve ao forno pré aquecido a 180ºc até alourarem.