Palm Heart Pie

Recipe

Palm Heart Pie


Ingredients: Filling: - 1 glass of chopped heart of palm - 1/2 cup chopped green olives - 1 can of canned tuna drained - 1 medium onion, chopped - 2 cloves garlic, crushed - 2 tablespoons olive oil - 1 can of canned corn drained - 2 medium tomatoes chopped, skinless and seeded - 2 tablespoons chopped green odor - 1/3 cup water tea - 2 tablespoons of wheat flour - 3 tablespoons sour cream - Salt and black pepper to taste Pasta: - 3 cups of wheat flour - 1 whole egg - 1 yolk - 3 tablespoons milk - 1 packet of cold butter (200g) - 1 teaspoon of salt Method of preparation: In a container, combine the wheat flour with the margarine, with the tips of
the fingers until forming a humid farofa. Apart beat the egg, the yolk, the milk and
the salt. Add the farofa and mash until soft and smooth. Wrap with a film and refrigerate
for 15 minutes. In a pan, heat the olive oil, brown the onion and garlic.
Add the tomatoes and saute until wilted. Mix the other ingredients,
leaving the wheat flour and the cream finally. Set the seasoning and let it cool. Divide the dough into two pieces on a floured surface,
open one of the parts with a roll and line the bottom and sides of a removable bottom pan
(25 cm in diameter). Spread the stuffing already cold, open the rest of the dough and close
the pie. Remove the dough remains from the edges,
wrap the edges of the pie as for empanadas. With the leftovers,
cut out leaves or flowers to decorate the cake.
Brush with the beaten yolk and bake in medium oven (180 ° C), preheated,
for about 40 minutes or until golden brown. Yield: 14 servings.