Brazil

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 green

Creamy Cod Pie

3 colheres (sopa) de azeite
1 cebola picada
3 xícaras (chá) de bacalhau retire o sal do bacalhau, cozinhe e desfie o bacalhau 
2 tomates picados
3 colheres (sopa) de farinha de trigo
1 xícara (chá) de leite
½ xícara (chá) de azeitonas pretas picadas.

Em uma tigela, misture a farinha, o tempero, a margarina e a água gelada até formar uma massa. Se necessário, adicione mais água.Embrulhe em um filme plástico e leve à geladeira por 30 minutos.Para o recheio, em uma panela, aqueça o azeite, refogue a cebola, o bacalhau e os tomates. Despeje a farinha de trigo dissolvida no leite e mexa até engrossar levemente. Misture as azeitonas e reserve.Divida a massa em duas partes, abra com o rolo e forre o fundo e as laterais de uma fôrma de fundo removível de  24 cm de diâmetro.
Espalhe o recheio e cubra com a outra parte da massa. Feche as bordas, pincele com a gema e leve ao forno médio (180°C), preaquecido, por 30 minutos. Desenforme, decore como desejar e sirva sirva quentinho.

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.

Creamy Cod Pie

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