Letter Of Completion Community Service

boiled dumplings

saw that José Manuel de "Asopaipas. Recipes Home Cooking" organized the First International Competition Mantecado The Steppe, sponsored by polvorones and mantecados "San Enrique" , and as you know I'm not very baker, so I had to devise some salty dish and then I remembered my Granny's recipe explaining their pot pies (baked).

When I was little, and not so small, she made these pies in summer and that we should be called to pick them up at home. I always had to go, is it bad to be the small, but instead was always prize. She prepared them counted, he had to deliver to my uncles and cousins \u200b\u200band for us, so usually we played two or three per person. But the prize was always waiting for me with one made for me. I ate it at full speed before returning home so that no one caught me ... if Dad, I always ate a more;)

So I have a terrific memory of those turnovers and although I can not get are like her, do very good! Yaya, this holiday season we do well together and you pan the trick!! INGREDIENTS



Mass

• 200 grs. Strong flour cooked broth
• Iberian Lard

• Fill the cooked leftovers (shank, chorizo, chicken and bacon ... oh, and a tad of ham) 1 egg

cooked broth olive oil PREPARATION



Grind all leftover cooked egg together to make it a mass tropezoncillos. Add to the mix a half glass of boiled broth, which is steep but not soupy. And let rest while making the dough. Dough

put the flour into a bowl, I did not put salt because the broth was sabrosón. Gradually add broth cooked and we mixed with a spatula when the mass is virtually tied add two tablespoons of lard (I melted a little micro) and continue kneading.

Once ready, the work, with a roller and a bank full of flour, left thin and cut into circles. Fill each circle with a tablespoon of the filling, fold and seal with fork. Once we have all filled heat oil and fry.

Baked pies

I hope you like my recipe!

A besazooooo!