Bola with Ham
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The Douro region is well known for bola, an olive-oil-based pastry filled with onions and ham, meat or salt cod, and served as an hors d'oeuvre. Presunto, Portuguese cured ham, is most similar to Spain's serrano ham. If you can't find either, use a dry-cured or smoked ham. The dough is oily and soft but quite easy to handle.
This recipe makes 16 servings
| Nutritional Info | |
|---|---|
| Per each of 16 pieces: about | - |
| cal | 254 |
| pro | 7 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 27 g |
| fibre | 1 g |
| chol | 43 mg |
| sodium | 354 mg |
| potassium | 91 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 14% |
| vit A | 4% |
| folate | 38% |
Ingredients
-
1-1/2 tsp active dry yeast
1/2 tsp granulated sugar
4-1/2 cups all-purpose flour
1 tsp salt
2 egg yolks
1/3 cup salted butter or unsalted butter, softened
1/2 cup olive oil, (approx)
8 oz presunto ham
Preparation:
Sprinkle yeast and sugar over 1/4 cup (50 mL) lukewarm water; let stand until foamy, about 10 minutes.
In stand mixer, whisk flour with salt. Using dough hook on slow speed, work in yeast mixture and 1-1/2 cups (375 mL) lukewarm water; beat until smooth. Beat in egg yolks. Beat in butter, a bit at a time; beat on medium speed until dough is smooth and elastic but quite soft, 3 to 5 minutes. Scrape down side of bowl. Seal bowl with plastic wrap and cover with tea towel; let rise in warm place until doubled in bulk, about 2 hours.
Spread 2 tbsp (25 mL) of the oil over 15- x 10-inch (38 x 25 cm) rimmed baking sheet. Generously oil work surface and hands. Push down dough in bowl, gently working into ball. Scoop about two-thirds onto baking sheet; flatten and stretch to cover entire sheet evenly. Let rest for a few minutes; stretch again to cover sheet. Spread about 2 tbsp (25 mL) of the oil over dough. Leaving scant 1-inch (2.5 cm) border, lay presunto flatly over top.
Flatten and stretch remaining dough into 13- x 8-inch (33 x 20 cm) rectangle; place over filling. Roll rim of bottom dough over edge of top, pinching to seal all around. Pat to even thickness all over; spread 2 tbsp (25 mL) of the oil over top. With tip of knife, prick 3 or 4 small vents.
Bake in 400°F (200°C) oven until golden brown on top and bottom, 30 to 40 minutes. Let cool on pan on rack. Cut into squares.
In stand mixer, whisk flour with salt. Using dough hook on slow speed, work in yeast mixture and 1-1/2 cups (375 mL) lukewarm water; beat until smooth. Beat in egg yolks. Beat in butter, a bit at a time; beat on medium speed until dough is smooth and elastic but quite soft, 3 to 5 minutes. Scrape down side of bowl. Seal bowl with plastic wrap and cover with tea towel; let rise in warm place until doubled in bulk, about 2 hours.
Spread 2 tbsp (25 mL) of the oil over 15- x 10-inch (38 x 25 cm) rimmed baking sheet. Generously oil work surface and hands. Push down dough in bowl, gently working into ball. Scoop about two-thirds onto baking sheet; flatten and stretch to cover entire sheet evenly. Let rest for a few minutes; stretch again to cover sheet. Spread about 2 tbsp (25 mL) of the oil over dough. Leaving scant 1-inch (2.5 cm) border, lay presunto flatly over top.
Flatten and stretch remaining dough into 13- x 8-inch (33 x 20 cm) rectangle; place over filling. Roll rim of bottom dough over edge of top, pinching to seal all around. Pat to even thickness all over; spread 2 tbsp (25 mL) of the oil over top. With tip of knife, prick 3 or 4 small vents.
Bake in 400°F (200°C) oven until golden brown on top and bottom, 30 to 40 minutes. Let cool on pan on rack. Cut into squares.
Additional Information:
- Variation
Salt Cod Bola: This is the other most common type of bola.
In a few changes of water, soak 1 lb (500 g) bone-in (or 12 oz/375 g boneless) salt cod until no longer salty, 24 to 36 hours. Remove flesh from bones and shred, discarding bones and any skin.
In skillet, heat 1/3 cup (75 mL) olive oil over medium heat; cook 3 white onions, chopped, 2 bay leaves and pinch salt, stirring often, until softened and beginning to colour.
Stir in cod and 1/3 cup (75 mL) dry white wine or water; cook until tender and no liquid remains, adding more water as needed, about 7 minutes. Let cool. Discard bay leaves.
Proceed as directed, substituting cod mixture for the ham and omitting the 2 tbsp (25 mL) oil spread over bottom dough. Makes 12 to 16 pieces.
Tags:
Portuguese; Appetizers; Flour; Eggs; Ham; Bake; Butter;
Source:
Canadian Living Magazine: March 2010
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