Apple, Toffee & Flor de Sal Hand Pies

Oh, by the looks of it this one’s a keeper!

cookingwithcraic

15389478868_4b9a57a23a_z

This recipe comes from two different places.

While backpacking through the Northern half of Portugal last March we had to make a decision between visiting Coimbra and Aveiro. Both are in the same general area (about 20 minutes apart), both are small & culturally rich university towns and both have their own unique appeal.

One of the many colourful canal boats in Aveiro One of the many colourful canal boats in Aveiro

What made us decide on Aveiro (besides its proximity to several gorgeous beaches and a Venetian-like canal system snaking its way through the town) was its interesting culinary traditions. There have been salt flats there for hundreds of years and the salt is some of the finest I’ve tasted (especially sprinkled over blistered padron peppers – I’m salivating just thinking about it).

The egg yolk filling from ovos moles is used in other pastries, too - like this little gem The egg yolk filling from ovos moles is used in other pastries, too – like this little gem

They also specialize in a weird…

View original post 860 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s