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Today is sunday 23 october, it is ºC and in Santiago

78/ Ham Foreleg Stew


175 g flour
350 g of boiled potato
2 eggs
2 spoonfuls of butter

50 g of ham foreleg
25 g cooked turnip tops
1/4 chorizo


Sauté filling and allow to cool.
Mix ingredients of dough and make little balls.
Squash little balls and place of little filling in the middle, close the ball and kneed to close it.
Heat a little oil in frying ball and fry little balls.
Serve half-opened and sprinkled with shavings of dehydrated ham.

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