A partner of Maison DEHESA, chef Anthony Bisquerra shares his interpretation of our sobrasada.
Sobrasada cocas
Serves 4
Ingredients:
180 g flour
60 g butter
1 pinch of fine salt
1 drizzle of olive oil
150 g Maison DEHESA sobrasada
1 egg yolk
Method:
Step 1:
Make the shortcrust pastry:
Mix the flour, the softened butter and the pinch of salt.
Add the olive oil until the dough is firm and slightly elastic.
Leave to rest for 30 min
Step 2:
Roll the dough out to 2 mm thick and cut out rounds with a 10 cm round cutter
Step 3:
- Place the round of dough in the hollow of your hand
- Lightly moisten the edges with water
- Fill with a tablespoon of sobrasada
- Fold into a half-moon and seal the edges by pressing with the tines of a fork
Step 4:
- Brush the half-moons with egg yolk
- Bake at 210°C for 15 min
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