Pies squid

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Ingredients

  • Mass
  • Flour: 300 g
  • Brewer's yeast: 20 g
  • Olive oil: 1/2 cup
  • Salt: taste.
  • Stuffing
  • Frozen squid: 6
  • Garlic: 1 tooth
  • Onion: 1
  • Salsa: 1 branch
  • White wine: 0,5 dl
  • Peeled tomatoes: 400 g
  • Salt and pepper: taste.
  • Olive oil: 1/2 cup

Directions

Mass

Dissolve the yeast in a glass of water. Pour the flour on a plate and sprinkle lightly. Put the yeast dissolved in the middle of the flour and knead together slowly the oil in the wire. When the dough is homogeneous and elastic, make a ball, wrap in plastic wrap and let stand for 3 hours.

Filling Thaw the squid and cut into strips. In a pan, refoge in olive oil, crushed garlic, onion and chopped parsley. Let it brown. Join the squid and leave it to cook. Add a bit of white wine and let it evaporate. Add after the tomatoes peeled chopped in pieces, cover the pan and simmer about an hour simmer, covering the pan.

Watch and stir occasionally until the sauce thick. Divide the dough leaven in two parts. Extend well the two halves, which should stay with the same size. With half of the dough, line the bottom of tarteira big previously greased. Spread the squid and the sauce on top.

Cover with the other half of the dough, doubling the margins so that the stuffing coming out. Chop the surface with a fork, sprinkle with a little olive oil and bake in the oven at 250 degrees for 30 minutes.

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