Heart of Palm Cake with Bacon
1kg of wheat flour Familia Venturelli;
300ml of warm water;
1⁄2 cup of tea;
Salt to taste;
1 tablespoon (full soup) of margarine;
1⁄2 grated onion;
2 tablespoons of Familia Venturelli wheat flour;
250ml of milk;
1 tablespoon of grated Parmesan cheese;
2 tablespoons of creamy curd;
200g of finely chopped bacon;
1 glass of minced heart of palm;
Green scent, chopped to taste;
Method of preparation
In a bowl, put 1kg of wheat flour, make a hole in the center, put 300ml of warm water, ½ cup (tea) of oil, salt to taste.
Then knead well to form a firm and homogeneous mass.
Let stand for 1 hour wrapped in plastic wrap.
In a pan over medium heat with 1 tablespoon (well-filled soup) of margarine sauté ½ grated onion until golden brown. Add 2 tablespoons of wheat flour and mix well.
Gradually add ½ liter of milk, 1 tablespoon of grated Parmesan cheese, mix and cook for 3 minutes. Remove from heat, add 2 tablespoons of cream cheese, mix and set aside.
Place 200 g of finely chopped bacon in a frying pan and fry well. Remove from heat and drain.
Transfer the fried bacon to the curd mixture, 1 glass of minced heart of palm, chopped green smell to taste and mix.
Roll the dough in a cylinder until it is very thin.
With a cutter cut the dough to the desired size. Over each piece of dough place a portion of bacon heart of palm filling and close by squeezing the dough with a fork.
Then fry the pastries in hot oil until golden brown.
Remove and drain on absorbent paper. Serve next.