Bocado de la Reina Timorense (Timorese Queen's Bite)

Ingredients

In the original Spanish version, Bocado de la Reina is typically made with ingredients like ham, cheese, and béchamel sauce. However, in this Timorese adaptation, we replace these ingredients with fresh seafood, local spices, and vegetables to infuse the dish with the unique flavors of East Timor. The traditional Spanish flavors are transformed into a vibrant and aromatic Timorese delight. We alse have the original recipe for Bocado de la reina, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 200g fresh seafood (shrimp, squid, or fish), diced 200g fresh seafood (shrimp, squid, or fish), diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional for spiciness) 1/4 teaspoon cayenne pepper (optional for spiciness)
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the diced seafood, red and green bell peppers, paprika, turmeric, cayenne pepper (if using), salt, and pepper. Cook for 5-7 minutes until the seafood is cooked through.
5. 5.
   Stir in the coconut milk and fresh cilantro. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the seafood filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
9. 9.
   Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
10. 10.
    Bake for 20-25 minutes, or until the pastries are golden brown.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before dicing. You can use a combination of shrimp, squid, or fish according to your preference and availability.

Tips & Tricks

• If you prefer a spicier version, increase the amount of cayenne pepper or add chopped chili peppers to the filling.
• Serve the Bocado de la Reina Timorense warm as an appetizer or pair it with a fresh salad for a light meal.
• You can make the pastry dough in advance and refrigerate it for up to 24 hours before using.
• Experiment with different seafood combinations to create your own unique flavor profile.
• If you don't have coconut milk, you can substitute it with regular milk or cream.

Serving advice

Serve the Bocado de la Reina Timorense as an appetizer at gatherings or as a delightful snack for a cozy evening. Pair it with a tangy dipping sauce or a side of fresh salad for a complete culinary experience.

Presentation advice

Arrange the Bocado de la Reina Timorense on a platter, garnished with fresh cilantro leaves. The golden-brown pastries will be visually appealing, and the vibrant colors of the filling will add a pop of excitement to the presentation.