Recheio
1 maço pequeno de escarola higienizada
1 1/2 colher (sopa) de Óleo de Canola Soya
2 dentes de alho
1/2 cebola picada
1 colher (sobremesa) de caldo de galinha
3 azeitonas pretas sem caroço, fatiadas
1 tomate higienizado, sem pele e sem sementes
1 xícara (chá) de muçarela cortada em cubinhos
Massa
2 1/2 colheres (sopa) de Óleo de Canola Soya
1 ovo pequeno
1 colher (sobremesa) de sal
1 1/2 colher (sopa) de açúcar
1/2 envelope de fermento biológico seco
1/2 xícara (chá) de leite morno
2 xícaras (chá) de farinha de trigo
Farinha de trigo para polvilhar
Margarina Soya Cremosa para untar
Gema para pincelar
Gergelim branco para decorar
Filling: Wash the escarole, leaf by leaf, under running water and put the leaves in a bowl of water and vinegar to sanitize for 30 minutes. Drain well and cut into medium-sized strips. In a saucepan with a little water and salt, boil the escarole just until it wilts. Remove from the heat, drain the water and squeeze well. In the same pan, add the Soya Canola Oiland fry the garlic and onion until golden. Add the escarole, chicken stock and olives and sauté for 1 minute. Add the tomatoes, cook for another minute and turn off the heat. Adjust the salt and set aside.
Dough: In a bowl, place the Soya Canola Oil, egg, salt, sugar, baking powder and mix well with your fingertips. Add the milk and wheat flour little by little, working the dough for about 5 minutes. Place it on a floured table and knead the dough, gradually adding more flour until you get a smooth, elastic dough. On a smooth surface, sprinkled with flour, roll out the dough without making it too thin and cut it out using a square cutter.
Assembly: Mix the cheese and escarole filling and distribute in the center of each pastry and cover with another sheet of pastry, closing all sides with the help of a fork. Brush with egg yolk, cover with sesame seeds, place the pastries on a baking sheet greased with Soya Creamy Margarineand bake in a preheated oven at 150 °C for 25 to 30 minutes.
