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PINCH OF GROUND CLOVES ¼ CUP DRY RED WINE PIRI-PIRI SAUCE OR STORE-BOUGHT HOT SAUCE KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 1 TABLESPOON MINCED FRESH FLAT-LEAF PARSLEY LEAVES VEGETABLE OIL, FOR DEEP-FRYING

1. Heat the milk, butter, and salt in a medium saucepan over medium-high heat until wisps of steam curl up. Lower the heat to medium-low, dump in the our all at once, and immediately beat the mixture with a handheld mixer set to low, stopping occasionally to scrape the beaters clean, or with a wooden spoon—this takes some muscle—until the dough is cooked through and pulls away from the pan, 2 to 3 minutes. Transfer to a lightly oured work surface and atten it into a large circle about ¾ inch thick. Cover tightly with a clean tea towel and let cool completely. 2. Heat the olive oil in a large skillet over medium-high heat until hot. Crumble in the beef and cook, breaking up the chunks with a wooden spoon, until it’s no longer pink, about 3 minutes. Using a slotted spoon, transfer the beef to paper towels to drain. 3. Lower the heat to medium, add the onion to the skillet, and cook, stirring frequently, until golden brown, about 6 minutes. Scrape in the garlic and cook for 1 minute more. Stir in the red pepper paste, tomato paste, allspice, and cloves. Add the beef and mix well. Splash in the wine and cook until it evaporates almost completely, so no alcohol taste remains. Season with piri-piri sauce and salt and pepper to taste. Stir in the parsley. Remove from the heat and let cool completely. 4. To assemble and fry the turnovers, set a small glass of water nearby. Lightly dust a work surface and a rolling pin with our. Divide the dough in half, keeping the rest covered. Roll out the one half until inch thick. Cut out 3½-inch circles using a biscuit cutter or drinking glass. Dollop 2 level

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The new portuguese table david leite  

The new portuguese table david leite  

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