Brazilian Baked Pastry with Hearts of Palm, Corn and Minas Cheese with Tomato Basil Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper or lightly grease it.

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   2. For the dough, place the all-purpose flour and 3 g of salt in a bowl. Add the cold butter cubes and rub them in with your fingers until the mixture looks sandy. Add 1 egg and the cold water gradually until a soft dough forms. Do not overwork it.

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   3. Wrap the dough and let it rest for 15 minutes while you prepare the filling.

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   4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the white onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds more.

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   5. Stir in the hearts of palm and sweet corn. Season with the remaining salt, black pepper, and dried oregano. Cook for 3 minutes, stirring, until the filling loses excess moisture. Remove from the heat and let it cool slightly.

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   6. Mix the warm filling with the crumbled Minas cheese. Set aside.

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   7. For the vinaigrette, combine the tomato, fresh basil, the remaining tablespoon of olive oil, lime juice, and sugar in a bowl. Mix well and let it stand so the flavors blend.

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   8. Roll out the dough on a lightly floured surface to about 3 mm thickness. Cut 8 circles or rectangles in your preferred size. Place filling in the center of half of each piece, leaving a border around the edges.

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   9. Close each pastry with another piece of dough or by folding the same piece over the filling. Press the edges firmly with a fork to seal.

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    10. Place the pastries on the tray. Brush the tops with the egg yolk mixed with 1 teaspoon of water.

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    11. Bake for 22 to 25 minutes at 200 °C / 400 °F, until golden and crisp.

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    12. Let rest for 5 minutes before serving. Serve the pastries hot with the tomato basil vinaigrette spooned over or on the side.