Production of savory pies with filling including pork or lamb marinated with salt, olive oil and black and red pepper and onion and peas dressed with salt, olive oil and paprika

摘要

Pie making process that starts firstly with flour (2), olive oil (3), pork fat (4) that has been heated (13) to make a liquid and water (5), all of which is kneaded together to make a solid paste (1). There is a filling (14) that is made from pieces of seasoned (salt (8) and black pepper (9)) lamb or pork (11), red paprika (10) and olive oil (3), and a second filling (15) that includes chopped onion (7) and peas (6) dressed with salt (8), olive oil (3) and red paprika (10). Finally these are added together and the pie is closed up (16), to achieve this 71% of the first filling (14) is used and 22% of the second one (15), along with 7% of sausage spread (12) that has been chilled (18) till it is super frozen at -18 degrees C. All of this is then cooking (19) in an oven heated to 240 degrees C for 60 minutes. IMAGE The recipe and technology are new. Flour, olive oil, pork fat heated to liquid state, and water are mixed and kneaded together to produce firm dough. First filling (A) consists of pieces of pork or lamb marinated with salt, olive oil, black pepper and paprika (red pepper), and second filling (B) is made of chopped onion and peas, dressed with salt, olive oil and paprika. The pie is filled with 71% of A, 22% of B and 7% of Majorcan sausage, sealed, stored in freezer at (-18)[deg]C, and baked, directly before consumption, in oven at 240[deg]C, for 60 minutes.