Popias alentejo

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  • Flour: 500 g
  • Sugar: 150 g
  • Lard: 65 g
  • Olive oil: 1 dl
  • Mararina: 65 g
  • cinnamon: 5 teaspoons
  • Wine warm white: to taste.


Knead all the ingredients with white wine warm, until you get a soft dough. Can't stay not too soft, not too hard. After mingled, make rolls fine and the following una tips to stay in circles. Bake at 185ºC on a baking tray greased up to the popias cozerem and you get a little toasted.

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