Espinagada Morning

This morning groups of students learned how to make traditional Espinagada! 

Here is the recipe:
For the dough:
1 kg Flour
250 ml of oil
250 ml of water

For the filling:
1 large cauliflower
pork loin or eel 
salt

pepper

paprika 

Let´s begin:

1. cut the cabbage in julienne

2. Then, in a bowl we put the cabbage and add oil, salt, pepper and paprika

3.Stir well and let macerate

Prepare the dough

1.  In a bowl we put the oil, water, butter, a pinch of salt and we add the flour while kneading.

When the dough no longer sticks in the container and hands we will know that it is ready.

Knead the dough on a piece of onion paper giving me a rectangular shape, leaving on the four sides about ten centimeters of extra dough.

Once kneaded we put the marinated cabbage, the pork loin (previously salpimentado), the raisins and finally another layer of cabbage.

Fold the four sides of the dough together over the center of the filling, leaving the spine completely sealed.

Bake for 35 minutes at 180 °.