Portuguese Turnovers with Green Salad
Chef Hélio Loureiro
For the Portuguese pastry:
250 g flour
125 g butter
30 g lard
Salt
2 eggs
Combine all the ingredients in a bowl. The eggs and fats should be enough to make the pastry, but a little cold water may be added if necessary. Put the pastry dough to rest for 2 hours before rolling out.
For the filling:
250 g cleaned rabbit meat
20 g onion, finely sliced and halved
10 g garlic
50 ml olive oil
1 ½ teaspoon chopped parsley
Black pepper
½ teaspoon saffron
1 tablespoon flour
For the green salad:
Assorted lettuce leaves
Grated carrot
Tomato
Diced green and red peppers
For the vinaigrette:
100 ml olive oil
50 ml wine vinegar
1 teaspoonful chives
1 tablespoon pitted black olives, finely sliced
1 teaspoonful chopped parsley
½ teaspoon mustard
2 teaspoons natural yoghurt
A pinch of sugar
Fry the chopped garlic and the onion in hot olive oil until golden.
Add the rabbit meat (previously stewed and shredded) stir in well and add first the flour, and then a little of the stock from the rabbit stew.
Cook a little, then season and add the remaining ingredients.
Stir well and remove from the heat to cool before filling the pastries.
Roll out the dough to about 2mm thick and cut into rounds.
Fill each round and seal the edges well using a fork.
Fry in hot oil, or brush with egg and bake in the oven.
Blend all the ingredients in a blender until you have a thick and consistent emulsion.
Add the rabbit meat (previously stewed and shredded) stir in well and add first the flour, and then a little of the stock from the rabbit stew.
Cook a little, then season and add the remaining ingredients.
Stir well and remove from the heat to cool before filling the pastries.
Roll out the dough to about 2mm thick and cut into rounds.
Fill each round and seal the edges well using a fork.
Fry in hot oil, or brush with egg and bake in the oven.
Blend all the ingredients in a blender until you have a thick and consistent emulsion.