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Creamy Cod Pie
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Martha Ramos
@martharamoss- Ingredients
- Recipe
- 3 tablespoons of cold water (approximately) 3 cups (tea) of wheat flour 3 tablespoons of margarine 1 egg yolk for brushing 1 tablespoon of complete seasoning powder Filling 3 tablespoons of olive oil 1 onion minced 3 cups (tea) of desalted, cooked and shredded cod 2 chopped tomatoes 3 tablespoons of wheat flour 1 cup (tea) of milk ½ cup (tea) of chopped black olives. Stuffing3 tablespoons of olive oil1 chopped onion3 cups (tea) of desalted, cooked and shredded cod 2 chopped tomatoes 3 tablespoons of wheat flour 1 cup (tea) of milk ½ cup (tea) of chopped black olives. Whoever prefers can be green1 teaspoon
- 3 tablespoons of oil 1 chopped onion 3 cups (tea) of cod, remove the salt from the cod, cook and shred the cod 2 chopped tomatoes 3 tablespoons of wheat flour 1 cup (tea) milk ½ cup of chopped black olives. In a bowl, mix the flour, seasoning, margarine and ice water until a dough forms. If necessary, add more water. Wrap in plastic wrap and refrigerate for 30 minutes. For the filling, in a pan, heat the oil, sauté the onion, cod and tomatoes. Pour the dissolved wheat flour into the milk and stir until slightly thickened. Mix the olives and set aside. Divide the dough into two parts, open with a rolling pin and line the bottom and sides of a 24 cm diameter springform pan with a removable base. Spread the filling and cover with the other part of the dough. Close the edges, brush with the yolk and take it to the medium oven (180°C), preheated, for 30 minutes. Unmold, decorate as desired and serve warm.
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