PASTEL LOUCARB CROCANTE | RECEITA SEM GLÚTEN e LEITE | Chef Sandra Freitas

Help keep the channel going, bringing you gluten-free and dairy-free recipes all week long! ✅ Become a channel member and get access to an exclusive chat to ask your questions about the recipes, receive a free ebook and much more:    / @chefsandrafreitas-semgluten   ✅ Or purchase my NEW BREAD EBOOK with Recipes That Always Work! 🔗 https://pay.kiwify.com.br/kvque0g ------------------------------------------------------------------------------------------------------------------------------------------------------------- Welcome to the gluten-free and dairy-free cuisine that everyone loves! 🥐💕 Fluffy breads that really rise, incredible sweets and addictive savory snacks that always turn out right! A new recipe every week for you to make at home! Sign up now and come with me to prove that recipes don't need gluten or dairy to be delicious! 🔥 📝 INGREDIENTS: 80g almond flour 20g flaxseed flour 2g salt 1 pinch of xanthan gum 20g coconut oil or olive oil 1 egg 1 egg yolk for brushing Oregano to taste 📝 FILLING INGREDIENTS 20g olive oil 1/2 chopped onion 1 chopped tomato 150g chopped hearts of palm 80g peas 30g chopped olives Salt to taste Chopped parsley to taste 30g green banana biomass (optional) 🥣 FILLING PREPARATION: In a pan, heat the oil and sauté the onion until it begins to brown. Add the chopped tomato and sauté for a few minutes. Add the hearts of palm and green banana biomass (if using) and cook for a few more moments. Then, add the peas, olives, and adjust the salt. Turn off the heat and finish with the chopped parsley. Set aside to cool. 🥣 HOW TO MAKE THE DOUGH Mix all the dough ingredients until you obtain a smooth and homogeneous dough, similar to modeling clay. If the environment is too hot, wrap the dough in plastic wrap and refrigerate for approximately 10 minutes. Divide the dough into 2 portions. Roll out each portion between two sheets of plastic wrap to prevent sticking, leaving a thickness of approximately 2 to 3 mm. Distribute the filling over the dough and close the pastry using the plastic wrap itself to help with handling and prevent the dough from breaking. If you want a more uniform finish, use a ring or mold to cut and shape the pastries. Brush with egg yolk, sprinkle with oregano to taste, and bake in a preheated oven at 180°C for approximately 15 to 20 minutes, or until golden brown. 🗓️Shelf Life and Storage: Up to 3 days at room temperature. Up to 7 days refrigerated. Can be frozen for up to 30 days. To consume after freezing, allow to thaw naturally and reheat in the oven or air fryer to restore crispness. ------------------------------------------------------------------------------------------------------------------------- ✅ Become a channel member and get access to an exclusive chat to ask your questions about the recipes, receive a free e-book and much more:    / @chefsandrafreitas-semgluten