Tíbias de Braga - Portuguese Delight

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) 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 (57g) lard, cold and cubed 1/4 cup (57g) lard, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 4 ounces (113g) cured ham, diced 4 ounces (113g) cured ham, diced
• 4 ounces (113g) linguiça sausage, diced 4 ounces (113g) linguiça sausage, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 16g (1g sugars)
• Protein: 8g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and lard. Using your fingertips or a pastry cutter, cut the fats 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 disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the diced cured ham and linguiça sausage over medium heat until lightly browned. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
4. 4.
   Stir in the paprika, dried oregano, dried thyme, and black pepper. Cook for an additional minute, then remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Using a round cookie cutter or a glass, cut out circles of dough.
7. 7.
   Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the pastries.
8. 8.
   Arrange the pastries on the prepared baking sheet. Brush the tops with the beaten egg wash.
9. 9.
   Bake for 15-20 minutes, or until the pastries are golden brown and crispy.
10. 10.
    Remove from the oven and let the Tíbias de Braga cool slightly before serving.

Treat your ingredients with care...

• Cured ham — Use a high-quality cured ham such as prosciutto or Serrano ham for the best flavor.
• Linguiça sausage — If linguiça sausage is not available, you can substitute it with chorizo or any other spicy cured sausage.

Tips & Tricks

• For a vegetarian version, replace the cured ham and linguiça sausage with a mixture of sautéed mushrooms and diced bell peppers.
• Serve Tíbias de Braga warm as an appetizer or snack.
• These pastries can be made ahead of time and reheated in the oven before serving.
• Experiment with different herbs and spices to customize the flavor of the filling.
• Serve Tíbias de Braga with a side of spicy tomato sauce for dipping.

Serving advice

Serve Tíbias de Braga as an appetizer at a Portuguese-themed dinner party or enjoy them as a snack with a glass of Portuguese wine.

Presentation advice

Arrange the golden Tíbias de Braga on a platter, garnished with fresh herbs such as parsley or cilantro, to enhance their visual appeal.