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Dried Meat Pastry Recipe

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Consuming pastel brings unbelievable satisfaction! And in case your stuffing is dried meat, will probably be much more fantastic! Do you wish to learn to make a do-it-yourself pastry stuffed with dried meat and curd cheese to function an appetizer or as an accompaniment to your do-it-yourself June occasion? Right here at TudoReceitas I share with you all the main points and step-by-step images of this dried meat pastry recipe that can absolutely make your mouth water! So, let's get right down to enterprise? Substances for making dried meat pastry: Pastry dough Three cups of wheat flour (420 grams) 2 tablespoons of oil ¾ cup of heat water 2 teaspoons of salt 2 tablespoons of cachaça dried meat stuffing 2 cups of desalted, cooked and shredded jerky 1 cup of rennet cheese (grated) ½ onion (chopped or grated) inexperienced odor (to style) oregano (elective) Three tablespoons of cream cheese Tips on how to make dried meat pastry: Put together the filling first, because it should be chil...
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Pastel recipe with 3 ingredients

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How about learning how to make your own pastry dough? This 3-ingredient pastry dough is very easy to make and economical, any first-time cook can prepare it! It is also ideal for baking, it is very dry and crunchy. See below how to make pastel with 3 ingredients: cream, flour and salt. Easy recipe, great to make with the family and enjoy a "happy hour" or the Festas Juninas without leaving the house. Check out the step-by-step photos at TudoReceitas, separate the ingredients and get to work! Ingredients for making Pastel with 3 ingredients:  1 can of sour cream  320 grams of wheat flour  1 pinch of salt How to make Pastel with 3 ingredients: Mix all the ingredients in a bowl until you form a homogeneous mass: the cream, the wheat flour and the salt. Tip: Use unleavened wheat flour. Transfer the dough to a floured surface and knead with your hands. It should be very firm and compact, as in the photograph. Wrap the dough in plastic wrap and refrigerate for 30 minutes to set...
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