In the Alentejo, Christmas is synonymous with Azevias and so we bring you the recipe courtesy of Eurico Luz!
INGREDIENTS:
For the pasta:
500g flour
3 to 4 tablespoons of fat (a mixture of lard and butter or margarine)
1 glass of brandy
Salt
For the chickpea filling:
1kg of grain
750g sugar
2 lemons
1 dessert spoon of cinnamon powder
3 yolks
PREPARATION:
Boil the chickpeas with a pinch of salt, mash them and pass them through a fine sieve. Bring the sugar to the boil with 2 dl of water and boil for 1 or 2 minutes.
Add the mashed chickpeas, cinnamon and lemon zest. Bring the mixture to the boil, stirring until you see the bottom of the pan. Remove and add the egg yolks and bring the mixture back to the boil to sew the yolks together. Leave it overnight. Sift the flour into a bowl and make a well in the centre to pour in the hot fat.
Mix together. Add the brandy and then knead, adding a few drops of warm water seasoned with salt. Knead the dough well and leave it to rest in a temperate environment. Roll out the dough very thinly and fill it with a little of the prepared jam.
The sorrel is cut into half-moons (like rissoles), triangles or rectangles (like meat pasties) and fried in very hot oil or olive oil.
Sprinkle with sugar or sugar and cinnamon.
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