{"id":1707,"date":"2017-10-04T14:22:53","date_gmt":"2017-10-04T14:22:53","guid":{"rendered":"https:\/\/terradobacalhau.com\/2017\/10\/04\/folhado-de-bacalhau\/"},"modified":"2018-01-23T12:53:28","modified_gmt":"2018-01-23T12:53:28","slug":"salted-cod-puff-pastry","status":"publish","type":"post","link":"https:\/\/terradobacalhau.com\/en\/2017\/10\/04\/salted-cod-puff-pastry\/","title":{"rendered":"Salted cod puff pastry"},"content":{"rendered":"<p><span id=\"fbPhotoSnowliftCaption\" class=\"fbPhotosPhotoCaption\" tabindex=\"0\" data-ft=\"{&quot;tn&quot;:&quot;K&quot;}\"><span class=\"hasCaption\">Try this lovely Portuguese snack where salted cod is dressed in puff pastry. The recipe comes from our friends at <a href=\"https:\/\/www.facebook.com\/SociedadeParede\/\" target=\"_blank\" rel=\"noopener noreferrer\">restaurant Sociedade<\/a> in Parede, near Lisbon. <\/span><\/span><span id=\"fbPhotoSnowliftCaption\" class=\"fbPhotosPhotoCaption\" tabindex=\"0\" data-ft=\"{&quot;tn&quot;:&quot;K&quot;}\"><\/span><\/p>\n<p>Serves 4<\/p>\n<h2>Ingredients<\/h2>\n<p>2 shredded cod,\u00a0 <a href=\"https:\/\/terradobacalhau.com\/en\/product\/cod-bag-shredded-codfish-1kg\/\" target=\"_blank\" rel=\"noopener noreferrer\">Terra do Bacalhau<\/a><br \/>\n2 tbsp olive oil, extra virgin<br \/>\n3 garlic cloves, chopped<br \/>\n1 onion, sliced<br \/>\n1 dl cream<br \/>\nSalt, to taste<br \/>\nNutmeg, to taste<br \/>\nCilantro, chopped, to taste<br \/>\n1 tbsp milk<br \/>\n1 tbsp flour<br \/>\n4 sheets of puff pastry<br \/>\nEggs, beaten, to brush<br \/>\nCheese, grated, to taste<br \/>\nPink pepper, to decorate<br \/>\nChives, chopped, to decorate<\/p>\n<h2>How to<\/h2>\n<ul>\n<li><a href=\"https:\/\/terradobacalhau.com\/en\/faqs\/\" target=\"_blank\" rel=\"noopener noreferrer\">Soak the codfish according to instruction.<\/a> At the end of the soaking time you could taste some fibers from the cod. It should have a mild and pleasant salt taste. If it is too salty, then it needs to soak more.<\/li>\n<li>Braise the garlic and onion in olive oil on medium-low heat while stirring occationally until they soften slightly.<\/li>\n<li>\n<div class=\"_Ejb\"><\/div>\n<p>Stir in the codfish and cook for 1 minute, then add the cream, salt if necessary, pepper and nutmeg. Sprinkle the cilantro.<\/li>\n<li>Add milk and flour and stir until the sauce become thick and even.<\/li>\n<li>Pre-heat the oven for 190\u00b0C<\/li>\n<li>Cut a rectangle from the center of the sheet of puff pastry and place over a whole sheet. Repeat the process for the other sheets. Bake for a few minutes until the dough flakes and set aside.<\/li>\n<li>Distribute the cod filling in the middle of each puff pastry, brush the edges with beaten egg and sprinkle some grated cheese on top.<\/li>\n<li>Bring the pastry to the oven, and bake for 45 minutes.<\/li>\n<li>Serve the puff pastrys decorated with pink pepper and chopped chives and preferably with a salad on the side.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Try this lovely Portuguese snack where salted cod is dressed in puff pastry. The recipe comes from our friends at restaurant Sociedade in Parede, near Lisbon. Serves 4 Ingredients 2 shredded cod,\u00a0 Terra do Bacalhau 2 tbsp olive oil, extra virgin 3 garlic cloves, chopped 1 onion, sliced 1 dl cream Salt, to taste Nutmeg, [&hellip;]<\/p>\n","protected":false},"author":6076,"featured_media":1519,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[27],"tags":[28,106,40,30],"_links":{"self":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1707"}],"collection":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/users\/6076"}],"replies":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/comments?post=1707"}],"version-history":[{"count":2,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1707\/revisions"}],"predecessor-version":[{"id":1735,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1707\/revisions\/1735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media\/1519"}],"wp:attachment":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media?parent=1707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/categories?post=1707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/tags?post=1707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}