Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bola de carne transmontana is a substantial preparation, somewhere between a stuffed bread and a complete meal, made for sharing.
The dough encloses cured or roasted meats, yielding savoury slices for a snack, regional feast or packed meal for travel.
Ingredients
- 500 g of wheat flour
- 10 g dried yeast
- 250 ml of warm water
- 3 eggs
- 80 ml olive oil
- 250 g sliced meats and sausages
- 1 teaspoon of salt
- Optional pepper
Method
- Mix flour, yeast, water, eggs, olive oil and salt.
- Knead until the dough is elastic.
- Let it rise until doubled.
- Roll out part of the dough into a greased tin.
- Spread the meats evenly and cover with the remaining dough.
- Bake until golden and set.
Tips from Empório Portugal
- The filling must be cool before assembly.
- Use salt sparingly because the cured meats are already salty.
- Let the loaf rest before slicing.
Possible substitutions in Brazil
- Use Portuguese-style sausage, cured ham and roast meat.
- Plain flour works well.
Pairing
A red wine from Trás-os-Montes or black tea. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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