Rita Lobo teaches you how to make PALMITO pie with a super creamy filling. The chef shows you how to make homemade dough step by step and gives you all the tricks to make the pie irresistible! The meal is an excellent option for those who don't eat meat and goes well with ALL meals, including snacks. #NhacGNT #RitaLobo #CozinhaPrática Ingredients: For the dough: 3 cups (tea) of wheat flour 150 g of cold butter in cubes 3/4 cup (tea) of cold water 1 pinch of salt For the filling: 500 g of fresh peach palm heart (about 4 toletes) 2 ripe tomatoes 1/2 cup (tea) fresh frozen peas 1 onion 2 cloves garlic 1 1/2 cup (tea) milk 2 tablespoons wheat flour 2 spoons ( tablespoon) of butter 6 sprigs of parsley freshly grated nutmeg to taste salt and freshly ground black pepper to taste For assembly: 1 egg wheat flour to sprinkle on the counter Preparation method: For the dough: In In a large bowl, mix the flour with the salt. Add the butter and, with your fingertips, mix until it forms a coarse crumb. Add the ice water and knead until smooth. Shape into a ball, wrap with film and refrigerate for 1 hour. Meanwhile, prepare the filling. For the filling: Pre-cut: cut the heart of palm into half moons about 1cm thick; wash, dry, discard the seeds and cut the tomatoes into small cubes; peel and finely chop the onion and garlic; wash, dry and finely chop the parsley. Place a medium pan over medium heat to heat. Add the butter and let it melt. Add the chopped onion, season with a pinch of salt and sauté for about 2 minutes until wilted. Add the garlic and stir for just 1 minute to perfume. Add the tomato and mix for another 1 minute. Add the hearts of palm and frozen peas to the stew. Let it cook for about 5 minutes, stirring occasionally, until the hearts of palm are cooked but still firm. Sprinkle in the wheat flour and stir for about 1 minute - the mixture of flour and butter from the braise will thicken the filling. Add the milk little by little, stirring well after each addition to dissolve the flour lumps. Season with salt, nutmeg and black pepper to taste. Let it cook over medium heat, stirring occasionally until it thickens, for about 5 minutes after it boils. Turn off the heat and stir in the chopped parsley. Transfer the filling to a bowl and let it cool - if it is too hot, when assembling, the pie may become moist and cook the dough. To assemble: Preheat the oven to 200 ºC (medium temperature). Set aside a round pan with a removable bottom measuring 25 cm in diameter. Remove the dough from the fridge and leave it at room temperature for 10 minutes - this makes it easier to roll out. Using a spatula (or knife) cut the pie dough in half. Sprinkle the countertop with wheat flour and, using a rolling pin, roll out one of the halves into a circle 4 cm larger than the diameter of the pan. To transfer, roll the circle of dough onto the rolling pin and roll it out over the pan - using your hands, adjust it and press gently to line the bottom and sides of the pan. Sprinkle a little more flour on the counter and roll out the rest of the dough, forming a rectangle measuring 41 cm x 24 cm. With the knife (or reel), cut 5 wide strips of 4 cm wide and 21 thin strips of 1 cm wide - the strips should be long enough to cover the pie. Join the ends of 3 thin strips and form a braid. Repeat with all thin strips - in total you will need 7 braids. Fill the bottom of the pie with all the filling, leveling it with the back of a spoon. Cover the filling with the strips and braids, making a lattice: arrange the 5 wide strips horizontally, one next to the other, leaving about 0.5 cm between each one until the entire pie is covered; lift 3 interspersed strips halfway up the pie, and add one of the braids vertically (the new strips must be perpendicular); lower the 3 strips and start weaving. Press the ends of the strips and braids into the dough on the side to seal. Using a knife (or knife) cut off the excess dough from the side of the pan, leaving about 2 cm of dough above the filling to finish - you can use the dough scraps to make cookies. With the tip of your thumb, fold and press the dough on the edge to finish. In a bowl, mix the egg with the water and brush over the entire dough. Bake the pie and bake for about 45 minutes until nicely browned. Remove from the oven and let it cool before unmolding. Serve next. ------------------------------------ Sign up for Nhac GNT: http://bit.ly /NHACGNT ::::: MEET THE NHAC BOT, THE VIRTUAL ASSISTANT OF NHAC GNT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br