Description: Characteristic dish of the Alentejo consisting of garlic, salt, olive oil, water, sliced bread and aromatic herbs, such as coriander or pennyroyal.

 Delimitation of the geographical area of production: Alqueidão, Quiaios; Borda do Campo.

Description:

Description: Pastel with about 6 cm in top diameter and 4 cm in height. These dimensions have varied a lot, because initially the pies had a much larger diameter and today (and for decades now) pastries appear with a height (from 6 to 7 cm) greater than the diameter. They are also sometimes made with tender dough instead of puff pastry. The filling is made from chicken, bacon and egg yolks, and seasoned with onion, white peppercorns, parsley, salt, cloves, vinegar and lemon juice.

Description: Round shaped pastries, with beef filling. The outer dough is made from flour, butter, calf kidney fat, olive oil and salt to taste. The filling is made of beef, ham, onion, parsley, olive oil, white wine and salt.

Descrição: Cor: cinza com verde das couves; Textura: papa; Aroma: a massa de pão.