The soup that wanted to be a pastry.
This new starter at @gadanhamercearia by @mibrasiil is a delicious twist on the traditional “Sopa de Cação” - a quintessential soup from Alentejo made with dogfish cooked in a flavorful broth with garlic and coriander, then thickened with flour and vinegar and poured over bread - which concentrates those key identifying tastes in the filling of a crunchy pastry made with a fatty dough (”Pastel de Massa Tenra”, sometimes translated as Portuguese traditional hand pies / deep fried turnovers /Portuguese fried meat pockets). Less