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Taste of Portugal   Taste of Portugal

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Folar Transmontano
Folar Transmontano

A different way of making bread for the whole family

  • 1 kg white flour
  • 9 eggs
  • 2.5 dl of olive oil (or oil)
  • 50 g of bred yeast
  • 1 dl of tepid water
  • 1 tbsp (tablespoons) of sugar
  • 1 teaspoon (tsp) of salt
  • Flour for dusting
  • Olive oil for brushing
  • 1 egg to glaze.


- 300 g of fried ribs (or any other cooked tasty meat)
- 300 g of ham or sausege
- 250 g of grilled chorizo

Dissolve the yeast and sugar in warm water and let it stand for 5 minutes. Pour the flour on the table, open a little hole on the top, and put there the eggs, olive oil, salt and yeast mixture, mix well and nit until the dough detaches from the table and hands. Make a ball with the dough, place it on a lightly floured bowl, cover with a cloth and let rise in warm place until the dough triple the volume.

Cut the ribs, ham and chorizo into small pieces. Lay the dough on the table, dusted with flour, and extend it with the roll making a rectangle. Spread half of the meat on 1/3 of  the rectangle and fold the dough on top of it. Then put the rest of the meat on top of the new layer of dough again and fould once more. This should make 2 layers of meat inside the dough. Tighten the ends so that the meats are well hidden and seal the edges.

Place on a baking sheet greased with olive oil, cover again with a cloth and let rise another 30 minutes. Meanwhile, turn the oven to 180 degrees. Brush the entire pastry with egg, bake for 45 minutes, remove, let it cool slightly, brush with olive oil and serve warm or cold.