Flowers stuffed

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  • Mass
  • Milk: 250 ml
  • Wheat flour: 250 g
  • Margarine: 15 g
  • Salt: 1 pinch
  • Stuffing
  • Meat cooked minced: 150 g
  • Small onion chopped into thin strips: 1
  • Olive oil: taste.
  • Salt and pepper: taste.
  • Flour: 1 tablespoon
  • Cream (preferably vegetable): 125 ml
  • Chopped parsley: q.



In a tachinho take the onion to cook in a little olive oil.

When this is translucent, add the minced meat, stir and let it absorb the fat. Then sprinkle with flour and pour in the cream, and get involved as well.

Correct the seasoning and add the nutmeg and a few drops of lemon juice. Let it cook on a low heat.

Add the chopped parsley, mix well, remove from the heat and let it cool.


In a tachinho take the milk to the heat, and when it begins to boil, add the flour, margarine, and salt and stir quickly, leaving cook the flour.

When the dough forms a ball and form a crust on the bottom of the pan, turn off the heat. Remove the dough from the pan and place on top of a cutting board and let cool slightly.

The mass, at this stage, still have a look polished and is not fully connected, but don't fall into the temptation of putting more liquid or margarine, that is not necessary.

So that you are able to bear the hot pasta, work-in such a way that it is with a look uniform and fully connected.

Roll out dough with the help of a roll. After distribute clumps of filling in one of the parts of the mass, and pull the other part of the mass to the top of that you have the clumps.

Place the cut dough so that the filling is in the center, and then press to separate the mass. Carefully remove the patties and re-join the rest of the mass, re-extend and repeat the process until all the dough and/or filling.

In a bowl, beat the egg. In another place bread crumbs. With one of his hands soak the patties in the egg, and with the other involved in the bread crumbs.

Fry in olive oil or olive oil hot.

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