Folar de Carne Transmontano

Folar de Carne Transmontano is considered a traditional Portuguese tidbit.

In some parts of the country Folar de Carne Transmontano was known as bola de carne (meat ball).

The Folar de Carne (meal) Transmontano, also known as Folar de Chaves, comes from the north of Portugal. Particularly in the northeast of Tras-os-Montes region, Chaves and Valpaços.
It is made to the mass base of bread, leavens and fluffy, and stuffed with pork and veal, ham, salami, sausage, rabbit tenderloin of lamb or chicken, among other possible ingredients. In its preparation, they are still used eggs, lard and olive oil.

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Folar de Carne Transmontano
Folar de Carne Transmontano, was made to the mass base of bread, leavens and fluffy, and stuffed with pork and veal, ham, salami, sausage, rabbit tenderloin of lamb or chicken, among other possible ingredients. In its preparation, they are still used eggs, lard and olive oil.
Folar de Carne Transmontano
Course Starters
Cuisine Portuguese
Prep Time 40 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Starters
Cuisine Portuguese
Prep Time 40 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
people
Ingredients
Folar de Carne Transmontano
Instructions
  1. Undoes the baker's yeast in a little warm water, after undone creates a lot of flour and make a hole in the middle, lay there in the water with the yeast, followed by eggs (at room temperature), and knead all well.
  2. Then back to make a hole to add the melted butter and olive oil and a little salt (not much is needed because the meats are already a bit salty), and back to knead all well and good if you have to add a little water beats her well until she takes the bowl or countertop.
  3. Then sprinkle with flour and let it rest and baking at least 1 hour in a warm place.
  4. When you have spent the time, divide the dough into 3 parts, put the first part in a greased baking tray with butter (or non-stick paper) to baking, flatten slightly and have the meat over that ball, you can choose the meat I like, sausages, roasted meats or even already cooked chicken serve well, then put another piece of dough and repeat the process and finally put the last part and mold to make a ball.
  5. Now back to put another 1 hour of a warm place to ferment more.
  6. Pincela with a beaten egg wash the top and bake in a hot oven about 200C, folar should be ready in about 45 minutes.
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