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Alentejo pork pie
For the dough: the shortcrust pastry recipe
For the filling: pig bones, 1 chispe, 500g clean meat, 1 sausage, 100gr of salt bacon , a large onion, 3 cloves of garlic, 1 branch of parsley, olive oil at taste, pepper and salt at taste, thyme, Orange juice, wheat flour.
Salt the meat a day before. Bake the sausage with the meat, the onion and parsley, drain and reserve the broth. The cooked and cooled after meat is shredded. In a pot, put the olive oil, the chopped onion and garlic to braise, Add the reserved meat and braise well. Then add 5 spoons of wheat flour and a little broth until all is well attached. Check for all the spices and let cool down. Extend the dough, fill and cover. Put it on the preheated oven (180° C). Accompany with spinach.