Product: Bom Petisco Ao Natural

600g   Flour
3dl   Water
3dl  Milk
100g   Unsalted butter
2 unid.  Lemon (zest)
4 unid.   Eggs
To taste  Traditional sea salt
To taste  Bread crumbs
To taste   Oil

6x120g   Natural Bom Petisco
50g   Unsalted butter
2,5dl   Milk
4 unid.   Egg yolks
100g   Chopped onion
To taste   Chopped parsley
To taste   Lemon juice
50g   Flour
To taste   Nutmeg
To taste   Ground pepper
To taste   Traditional sea salt
300ml   Fish stock

100g   Peeled tomato
400g   Pear in cubes
80g  Black pig lard
3 dentes   Sliced garlic
180g   Chopped onion
1dl   Fresh passion fruit juice
0,5dl   Extra virgin olive oil
0,5dl   Extra virgin olive oil
Ground pepper   Traditional sea salt
Ground pepper   Ground pepper



Boil the water with the milk, lemon zest and the butter.
When it boils, add the flour and fold it firmly. Put the pastry onto a work surface and knead it until smooth. Wrap in cling film and leave it to rest while making the filling.

Cook the onion in the butter, add the fish stock and reduce. Add the flour, let it cook and then add the milk. Leave to boil until you get a cream. Then add a few drops of lemon juice and the nutmeg.
Check the seasoning and, when it is cold, add the parsley and the tuna.
Roll out the pastry and put individual portions of the filling on it. Close it in half-moon shapes and dip in egg and bread crumbs.
Fry in hot oil just before serving.

Fry the lard, garlic and onion in olive oil. Add white wine, tomato, pear and leave to mellow.
Add the juice and boil once again for 4 or 5 minutes.
Blend the mixture. Season with salt and pepper.


Adquira a massa wonton numa loja de produtos orientais.

Corn and Bom Petisco fritters with dry tomato