aper.
Starting with the pastry dough: mix together the flour
uffin pan.
Sprinkle puff pastry with 2 tsp sugar then
ugar. Sprinkle liberally over puff pastry then roll each sheet up
Begin by preparing pastry shells.
Lay puff pastries
For the pastry: Combine the flour and salt
argarine.
Place the puff pastry over a table dusted with
an use a ready-prepared pastry flan case or make your
ottom and sides with puff pastry.
In a saucepan, combine
On floured surface, roll pastry to 1/8-inch thickness.
Cut into 3 1/2-inch circles.
Line 2 1/2-inch fluted tart shells with pastry circles; set aside.
Combine eggs, sugar, butter, lemon juice and salt; stir in coconut.
Spoon about 2 tablespoons filling into each shell.
Place filled tart shells on baking sheet or shallow baking pan.
Bake at 400\u00b0 for 20 minutes or until tops are golden.
Cool.
Remove tarts from pans.
Makes about two dozen tarts.
Prepare pastry. Sprinkle bacon, cheese and onions in pastry lined pie plate. Beat eggs slightly. Beat in remaining ingredients.
Pour egg mixture into pie plate.
Bake at 425\u00b0 for 15 minutes, then at 300\u00b0 for 30 minutes.
MAKE THE PASTRY:.
In a 2-quart
TO make pastry:
Combine flour and sugar
Bake pastry shell in preheated 425\u00b0 oven about 5 minutes, until set but not brown.
Beat together the eggs, cream, salt and hot pepper sauce.
Stir in tuna, Swiss cheese and chives.
Turn into partially baked pie shell.
Bake in preheated 350\u00b0 oven for 40 minutes or until tip of knife inserted in center comes out clean.
Remove from oven; let stand 10 minutes before cutting into wedges.
Serve with tomato sauce, if desired.
Makes 6 servings.
Place flour in a large bowl; with a pastry blender, cut in butter until mixture resembles coarse cornmeal.
With a fork, stir in cottage cheese, blending until dough forms a moist ball.
Turn out onto a lightly floured board and knead for about 1 minute
ven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt
Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.
Heat Portuguese sausage in microwave on High for 5 minutes or until done.
Place on paper towel to remove oil.
Using a microwavable container, mix together chilies and Portuguese sausage.
Place onion, pepper and celery on top of meats and microwave on High for 5 minutes.
Mix meats with vegetables and heat on High for 5 minutes.
-2 minutes.
Add Portuguese Wine (Vinho Verde) and reduce
Brown the Portuguese sausage and ham hock with the onion and garlic.
Add the stewed tomatoes, tomato sauce and water to cover. Simmer until ham hock is tender.
Add carrots and the 2 kinds of beans.
Salt and pepper to taste.
Add to dashes of Worcestershire sauce.
Add cabbage about 5 minutes before serving.
Day before:
Boil ham hock and Portuguese sausage until ham hock is tender enough to be shredded.
Skim fat; discard skin/bones.
Refrigerate overnight.