ngredients:
1 chiverre2 cups sweet cover (or brown sugar)750 g flour600 g butterJamaica pepper 100 g30 g sugar10 g of salt3 eggsVanilla, cinnamon, clove and fig leaves olo to taste
Preparation:
Chiverre Peel, remove seeds and cut into chunks.Allow to dry in the sun for two days.
Honey:Heat 100 g butter in a pan until melted.Chiverre Add 2 kg of dry, soft cover, pepper and vanilla (you can add cinnamon, cloves and fig leaves to taste).Boil for 2 hours.* When removing the vanilla, the consistency should be thick.
Pasta:Preheat oven to 250 º C (450 º F).
Mix flour, remaining butter, salt, sugar and eggs in a mixer at low speed.
Roll out the dough to a thickness of 3 mm and cut circles of 12 cm in diameter.Varnish with a brush with a little beaten egg to the sides.Fill with 1 tablespoon honey chiverre and fold to form a pie.Bake for 12 minutes.