Lyle of Manhank. پوا The version is a turning point in central South America.
Living and working on the Moroccan coast, Lyle Minhank has great access to seafood, and enjoys pasture for fresh ingredients, but not everyone has that luxury.
Ingredients like Pewa, which he uses as a filling in his South American-style ampounds – golden, crescent-shaped, fragrant pastries – can be hard to come by if you don’t dive, he says, “but it’s available. Buy from seafood suppliers, specialty seafood stores, and fish markets across the country.
Fishing operators who practice sustainable practices such as. Tora collective. On the South Virarpa coast, there is a weekly supply of pooja every year from November 1st to August 1st. However, they do not harvest in three months from the end of winter to the beginning of spring, when the piva begins.
Tora collective. Catch to order and will ship to most locations around New Zealand. When the season reopens on Labor Weekend, Poa is set to resume fishing.
To fill the pāua
1 large drink (finely chopped, soft
⅓ Onion (finely chopped)
1 clove garlic (finely chopped)
50 grams of flour.
50 grams of butter.
250 ml milk.
Fry onion, garlic and piva in butter.
Add the flour and stir, then add the milk, stirring until the mixture thickens – you want it consistent with a gravy pie filling, so it won’t stick out of the ampounds.
For the dough:
125 grams of beef fat
500 grams of plain flour.
1 tablespoon salt.
1/2 cup water.
1L beef fat.
Mix the dry ingredients in a bowl.
Combine beef fat and water, and add to dry ingredients.
Knead all together until smooth, or if you have an electric dough mixer, use a medium-sized dough hook for 10 minutes.
Let the flour rest for an hour.
Divide the dough into individual balls 5 cm in diameter and roll until half a cm thick.
Add a tablespoon of the filling to one side of the dough. Brush around the sides with water, add flour and seal.
Preheat the beef fat in deep fryer oil over medium heat.
Add ampanadas in batches and fry until golden brown.