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With this simple recipe you will learn how to make delicious cakes filled with minced meat. They are made with marinated pork meat and with a touch of smoke, as well as flavored with white wine. In addition, this recipe includes a spectacular dough so that you can combine it in the recipe that you like the most and that has a filling.
So that they are not too bland as they are, I have chosen to accompany them with a light béchamel sauce so that they are much tastier.
Pork and quail egg filled cakes
Spectacular cakes made with a special homemade dough, filled with a minced pork meat marinated with the smoked touch of bacon and a cooked quail egg that will give an elegant result. To make it much more tasty to eat it, we will spend a few minutes making a simple and quick béchamel that will definitely make us great. .
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: snacks
- Calories: 280
- Rations: 12-14
- Total time:
Ingredients
For the dough
- 450g of wheat flour
- 1 teaspoon of salt
- 1 egg yolk
- 80g butter, melted
- 100g of lard, melted
- 180g of water
- a beaten egg to glaze the cakes (optional)
For the filling
- 300g of marinated pork loin
- 5 slices of bacon
- 1 small onion
- 1 garlic clove
- 1 teaspoon of chopped parsley
- half a glass of white wine
- 12 quail eggs
Bechamel sauce
- 70g of sunflower oil
- 40g of wheat flour
- 1 teaspoon of salt
- 400ml milk
Preparation
We cook quail eggs. We place them in a container filled with water with a teaspoon of baking soda so that later they can peel well, and with a teaspoon of salt.
To prepare the dough, we add in our Thermomix glass the 450g of flour, the teaspoon of salt and yolk. We beat it all during 30 seconds at speed 5.5.
Next we take the 80g butter, melted and 100g of lard, melted. We program it 1,5 minutes at speed 8. Then we will add little by little the 180ml of water by the mouth programming 1,5 minutes at speed 8. We take the dough, place it in a container covered with a little plastic film and refrigerate it for 30 minutes.
While we prepare the filling. In our clean Thermomix glass we add the 300g of pork tenderloin pickled, 5 slices of bacon, little onion split into three parts, half a glass of white wine, 1 garlic clove, a teaspoon of salt and a teaspoon of chopped parsley. We are going to shred it all together for 40 seconds at speed 6.5. We withdraw.
We heat the oven to 200 °. We take the dough that we had set aside and we are going to stretch the dough to make the portions. On a table we will put some flour so that we can roll out the dough. The thickness of the finished dough should be thin but not too thin. With the help of a pasta cutter we make the circles that will go in each mold and will serve as a container for the filling. We place a teaspoon of the filling with the quail egg in the middle, We put another portion of the filling so that it is all together and it would only be left to cover it. For this we will have stretched our dough again. We will choose a round pasta cutter of the necessary size to close the cakes, we will make the circles and seal the containers that we already have prepared.
With the help of a fork we pierce the surface. With what we have leftover dough, we stretch and with a sheet-shaped pasta cutter we will decorate the surface of the cakes. To finish we can varnish with a I beaten egg so they are shiny when we take them out of the oven. This step is optional. We put them in the oven for 30 minutes.
In this next step we can make our bechamel sauce. In our glass we add the 70g of sunflower oil and the 40g of wheat flour. We mix it to 1 minutes at 100 ° at speed 4. We cast the 400ml milk and a teaspoon of salt and we are going to cook our bechamel so that it is thick by programming 7 minutes in varoma at speed 4.
All that remains is to let the cakes cool and be able to enjoy them accompanied with the bechamel sauce. They are delicious.
