Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Folar de carnes is a festive recipe from the North, especially associated with Easter.
More than a stuffed bread, it symbolises a shared table, a wood-fired oven and family celebration.
Ingredients
- 600 g flour
- 12 g of dried yeast
- 4 eggs
- 120 ml of olive oil or lard
- 180 ml warm water
- 300 g of chouriço and cooked meats
- 1 teaspoon of salt
- Pepper, optional
Method
- Mix the flour, yeast, eggs, fat, water and salt.
- Knead until the dough is elastic.
- Leave to rise until doubled in size.
- Roll out the dough and spread the meats evenly over it.
- Shape the folar and leave it to rise again.
- Bake until deeply golden.
Tips from Empório Portugal
- Meat must be cold and drained.
- The second fermentation makes the folar lighter.
- Allow the folar to cool slightly before slicing.
Possible substitutions in Brazil
- Portuguese-style sausage, cured ham and shredded chicken can be used in the filling.
- Olive oil replaces lard in a lighter version.
Pairing
A red wine from the Douro 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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