Recipes by Edivânia Reis for Nita Alimentos
DRIED MEAT PIE
Ingredients – Dough:
- 500 g Nita Wheat Flour + the amount needed for the dough to release from the hands
- 300g margarine
- 150g of eggs
- 40ml of sour cream
- 5 g of salt
- 120 ml of water
Ingredients – Dried Meat Stuffing:
- 500g desalted dried meat
- 150g chopped red bell pepper
- 80g chopped onion
- 50g of olive
- 50g of chives
- 30ml of olive oil
- 6g minced garlic
- 250g cream cheese
- red pepper to taste
Preparation mode:
Dough: Mix all the ingredients for the dough with your hands until it is smooth. Reserve. Then roll out the dough and cut each portion according to the shape of the molds. Stuffing: In a pan, put the olive oil, onion, garlic and sauté well.
Add the pepper. Stir lightly and add the chopped red pepper, the dried meat, the chives and, lastly, the cream cheese. Let it cool and then fill the pies. Assembly: Add the filling to the dough and close each one. Brush with egg yolk and bake at 180º C for 40 minutes.
CHILEAN EMPANADAS
Ingredients – Dough:
- 500g Nita Wheat Flour
- 10g Nita Baking Powder
- 200 ml of warm water
- 24g of margarine
- 5 g of salt
- 50g of eggs
Ingredients – Stuffing:
- 300g minced beef
- 300g diced onions
- 150g hard-boiled eggs, sliced
- 100g of olives
- 100g of raisins
- Garlic, cumin, oregano and salt to taste
Preparation mode:
Dough: In a large bowl, mix the dry ingredients (wheat flour, salt and baking powder). Add the melted margarine, add the eggs and water, little by little. Knead the dough with your hands until it is smooth and homogeneous, without sticking. Divide the dough and make balls. Let it rest.
Stuffing: Sauté the garlic, onion and add the meat, fry it well without stopping stirring to avoid excess water. Add the oregano, spices and raisins. Let it cool before using it for the stuffing.
Assembly: Open the balls with a rolling pin (leave them thin), place two spoons of meat filling, a slice of boiled egg and an olive in the center of the open dough. Close the dough by folding it in half. Brush egg yolk and bake in preheated oven at 180°C until golden.
Tip: When assembling, do not put the meat with the broth. Drain well, otherwise it will be very difficult to close the dough and the empanada will open in the oven.
CHICKEN PIE
Ingredients – Dough:
- 300g Nita Wheat Flour
- 5g Nita Yeast Powder
- 75g corn starch
- 7g of salt
- 200g unsalted margarine
- 40g excited
- 170g natural yogurt
Ingredients – Stuffing:
- 300g diced chicken breast (already seasoned)
- 30 ml of olive oil
- 3g minced garlic
- 100g chopped onion
- 7g Nita Wheat Flour
- 50g grated carrot
- 50g of raisins
- 50g chopped parsley
- 120ml of sour cream
- Salt and pepper to taste
Preparation mode:
Dough: In a bowl, place the wheat flour, the corn starch and add the salt, yeast, margarine, egg yolks and yogurt. Mix well until you release your hands. Reserve.
Stuffing: Put the oil in the pan. Fry the chicken, add the garlic and salt. Refog and add the wheat flour, leaving a little more in the fire. Turn off and add the carrot, raisins, parsley and cream of milk. Let it cool to use.
Assembly: Distribute the mass in a fake background shape. Put the stuffing. Cover with strips of dough. Brush with egg yolk. Bake at 180°C for 20 minutes.
Tip: The chicken pie is a great suggestion for an afternoon snack, or to replace a meal, in which case the side dish can be a salad. The filling is very moist and the dough is very dry.
CHARD CAKE
Ingredients:
- 21g Nita Wheat Flour
- 100g of onion
- 30g of garlic
- 200g chard
- 200ml of sour cream
- 150g of eggs
- 150g sliced ham
- 100g seedless tomato
- Salt, pepper and nutmeg to taste
- 60g grated cheese
Preparation mode:
In a pan, heat the garlic and onion cut into strips. Add the chard, salt and pepper and sauté. Let it cool in a sieve to drain all the moisture from the chard. In a bowl, pour the cream, eggs, chopped ham, tomatoes, salt, pepper, nutmeg, grated cheese and flour.
Stir well until everything is well mixed. Then add the drained chard and mix. Bake in a greased and sprinkled ovenproof dish at 180°C for an average of 20 minutes, or until the pie is golden on top.
PIZZA
Ingredients:
- 1 kg Nita Wheat Flour
- 30g fresh yeast
- 15g of salt
- 10 g of sugar
- 30 ml of oil
- 550 to 600 ml of water
Mozzarella Filling:
- 500 g mozzarella cheese
- Tomato sauce to taste
- Tomato slices to taste
- oregano to taste
- fresh basil leaves
Preparation mode:
In a bowl, dissolve the yeast in warm water. Add the oil, salt and sugar. Keep adding the flour and working with your hands until you get a homogeneous mass. Add if you need more flour. Knead the dough well and let it rest for 40 minutes, covered with a cloth.
Open the dough in the shape of a pizza, place it in molds, cover with a light layer of tomato sauce. Bake for an average of 15 minutes until golden. As soon as you take the already preheated dough out of the oven, cover it with mozzarella and tomato slices. Bake the pizza for 20 minutes. The oregano and basil leaves should be placed last when the pizza is taken out of the oven.
Recipes by Edivânia Reis for Nita Alimentos
DRIED MEAT PIE
Ingredients – Dough:
- 500 g Nita Wheat Flour + the amount needed for the dough to release from the hands
- 300g margarine
- 150g of eggs
- 40ml of sour cream
- 5 g of salt
- 120 ml of water
Ingredients – Dried Meat Stuffing:
- 500g desalted dried meat
- 150g chopped red bell pepper
- 80g chopped onion
- 50g of olive
- 50g of chives
- 30ml of olive oil
- 6g minced garlic
- 250g cream cheese
- red pepper to taste
Preparation mode:
Dough: Mix all the ingredients for the dough with your hands until it is smooth. Reserve. Then roll out the dough and cut each portion according to the shape of the molds. Stuffing: In a pan, put the olive oil, onion, garlic and sauté well.
Add the pepper. Stir lightly and add the chopped red pepper, the dried meat, the chives and, lastly, the cream cheese. Let it cool and then fill the pies. Assembly: Add the filling to the dough and close each one. Brush with egg yolk and bake at 180º C for 40 minutes.
CHILEAN EMPANADAS
Ingredients – Dough:
- 500g Nita Wheat Flour
- 10g Nita Baking Powder
- 200 ml of warm water
- 24g of margarine
- 5 g of salt
- 50g of eggs
Ingredients – Stuffing:
- 300g minced beef
- 300g diced onions
- 150g hard-boiled eggs, sliced
- 100g of olives
- 100g of raisins
- Garlic, cumin, oregano and salt to taste
Preparation mode:
Dough: In a large bowl, mix the dry ingredients (wheat flour, salt and baking powder). Add the melted margarine, add the eggs and water, little by little. Knead the dough with your hands until it is smooth and homogeneous, without sticking. Divide the dough and make balls. Let it rest.
Stuffing: Sauté the garlic, onion and add the meat, fry it well without stopping stirring to avoid excess water. Add the oregano, spices and raisins. Let it cool before using it for the stuffing.
Assembly: Open the balls with a rolling pin (leave them thin), place two spoons of meat filling, a slice of boiled egg and an olive in the center of the open dough. Close the dough by folding it in half. Brush egg yolk and bake in preheated oven at 180°C until golden.
Tip: When assembling, do not put the meat with the broth. Drain well, otherwise it will be very difficult to close the dough and the empanada will open in the oven.
CHICKEN PIE
Ingredients – Dough:
- 300g Nita Wheat Flour
- 5g Nita Yeast Powder
- 75g corn starch
- 7g of salt
- 200g unsalted margarine
- 40g excited
- 170g natural yogurt
Ingredients – Stuffing:
- 300g diced chicken breast (already seasoned)
- 30 ml of olive oil
- 3g minced garlic
- 100g chopped onion
- 7g Nita Wheat Flour
- 50g grated carrot
- 50g of raisins
- 50g chopped parsley
- 120ml of sour cream
- Salt and pepper to taste
Preparation mode:
Dough: In a bowl, place the wheat flour, the corn starch and add the salt, yeast, margarine, egg yolks and yogurt. Mix well until you release your hands. Reserve.
Stuffing: Put the oil in the pan. Fry the chicken, add the garlic and salt. Refog and add the wheat flour, leaving a little more in the fire. Turn off and add the carrot, raisins, parsley and cream of milk. Let it cool to use.
Assembly: Distribute the mass in a fake background shape. Put the stuffing. Cover with strips of dough. Brush with egg yolk. Bake at 180°C for 20 minutes.
Tip: The chicken pie is a great suggestion for an afternoon snack, or to replace a meal, in which case the side dish can be a salad. The filling is very moist and the dough is very dry.
CHARD CAKE
Ingredients:
- 21g Nita Wheat Flour
- 100g of onion
- 30g of garlic
- 200g chard
- 200ml of sour cream
- 150g of eggs
- 150g sliced ham
- 100g seedless tomato
- Salt, pepper and nutmeg to taste
- 60g grated cheese
Preparation mode:
In a pan, heat the garlic and onion cut into strips. Add the chard, salt and pepper and sauté. Let it cool in a sieve to drain all the moisture from the chard. In a bowl, pour the cream, eggs, chopped ham, tomatoes, salt, pepper, nutmeg, grated cheese and flour.
Stir well until everything is well mixed. Then add the drained chard and mix. Bake in a greased and sprinkled ovenproof dish at 180°C for an average of 20 minutes, or until the pie is golden on top.
PIZZA
Ingredients:
- 1 kg Nita Wheat Flour
- 30g fresh yeast
- 15g of salt
- 10 g of sugar
- 30 ml of oil
- 550 to 600 ml of water
Mozzarella Filling:
- 500 g mozzarella cheese
- Tomato sauce to taste
- Tomato slices to taste
- oregano to taste
- fresh basil leaves
Preparation mode:
In a bowl, dissolve the yeast in warm water. Add the oil, salt and sugar. Keep adding the flour and working with your hands until you get a homogeneous mass. Add if you need more flour. Knead the dough well and let it rest for 40 minutes, covered with a cloth.
Open the dough in the shape of a pizza, place it in molds, cover with a light layer of tomato sauce. Bake for an average of 15 minutes until golden. As soon as you take the already preheated dough out of the oven, cover it with mozzarella and tomato slices. Bake the pizza for 20 minutes. The oregano and basil leaves should be placed last when the pizza is taken out of the oven.
