INGREDIENTS:
Filling:
2 tablespoons of Soya Corn Oil (30 ml)
1 grated or finely chopped onion (200 g)
2 cloves of garlic, finely chopped (10 g)
1 glass of canned palm hearts, drained, in small cubes (300 g)
3 cups milk (750 ml)
3 tablespoons wheat flour (24 g)
Salt to taste
Ground black pepper to taste
½ small diced tomatoes (75 g)
½ bunch of chopped greens
Dough:
3 eggs
1 cup of Soya Corn Oil (250 ml)
1½ cups milk (360 ml)
1 cup wheat flour (130 g)
1 cup cornstarch (120 g)
1 tablespoon of baking powder (14 g)
1 teaspoon salt (5 g)
½ teaspoon ground black pepper (2 g)
Finishing:
6 tablespoons cream cheese (90 g)
50 g grated Parmesan cheese
PREPARATION:
Filling: In a frying pan, over medium heat, heat the Soya Corn Oil. Sauté the onion and garlic for 2 minutes.
Add the heart of palm and cook until soft. Separately, mix the milk with the flour and add to the sautéed hearts of palm. Cook until creamy and turn off the heat.
Season with salt and pepper to taste. Add the tomatoes and the green peppercorns; set aside until cool.
Salt and pepper to taste.
Mass: Beat all the ingredients in a blender until you get a homogeneous mass. Set aside.
Finishing: Place half the dough in a square baking dish (20 cm long and 6 cm deep, with a capacity of 1.5 liters). Distribute the filling, spread the cream cheese over the entire surface and cover with the remaining dough. Sprinkle on the grated Parmesan cheese and bake in a preheated oven at 180°C for 45 minutes.
Yield: 8 servings
Preparation time: 20 minutes
Tip: Serve with a salad.
