Tia Katia not only teaches us delicious recipes, but also informs us that on May 3rd, a new Mercadona store opens in Povoa de Varzim.
If you don’t like wasting food, then this recipe is for you. And it’s just in time for Easter!
INGREDIENTS: 1.2 kg of goat meat; 1 in. sweet pepper soup; 4 cloves of garlic; 200 g of red wine; 1 bay leaf; 2 stalks of rosemary; 4th c. butter soup; 1 chopped onion; ½ wine chorizo, diced 100 g diced bacon; 400 ml of milk; 2 in. flour soup; Salt and pepper to taste; chopped parsley qb; 2 cakes from shortcrust pastry; 1 egg for brushing.
Cut the goat meat into pieces and season with salt, pepper and sweet paprika. Add minced garlic cloves, wine, bay leaf and rosemary. Mix everything and leave to marinate for at least 1 hour.
Pour oil into a frying pan and fry the chopped onion. Add goat meat, wrap and fry a little more. Add carrots and chorizo in small cubes and marinade, stir and cook over medium/low heat for 2 hours.
Remove the goat to a baking sheet, let it cool slightly and chop. Add chopped goat meat to the pan, sprinkle with flour and add milk, let thicken.
Adjust seasonings with salt and pepper, sprinkle with parsley and toss. Allow the workpiece to cool. From the bottom of the shortcrust pastry, form circles with a diameter greater than one cm of the pie dish. Cover each form with a circle of dough, fill with stuffing and cover with another circle of a slightly smaller size.
Connect the dough with your fingers, forming a roll. Brush with beaten egg and bake in a preheated oven at 180°C for 20 minutes. Serve hot or cold with a green salad.
Timely and delicious recipe. Happy Easter and bon appetit!