Vila Real Pitos de Santa Luzia
A published formula for the four-cornered parcels celebrated in Vila Real on 13 December: a flour, lard and milk dough filled with pumpkin jam thickened with egg yolks and baked. The culinary source incorrectly labels the region as Alentejo; DGADR and Vila Real Municipality unequivocally document the product and custom in Vila Real, Trás-os-Montes.
- Yields
- 1 tray; source gives no number of pitos
- Prep
- Not stated by the source
- Cook
- 20 min
Ingredients
- 500 g Pumpkin jam
- 12 Medium egg yolks
- 350 g Wheat flour
- 75 g Lard
- 50 g Sugar
- 100 ml Milk
- as needed Flour, for rolling
- as needed Baking parchment
- as needed Icing sugar (optional)
Method
Put the egg yolks and pumpkin jam in a saucepan. Cook over low heat, stirring continuously, until the filling thickens.
Transfer the filling to a bowl and let it cool completely before assembling the pastries.
Mix the 350 g flour with the sugar, lard and milk. Knead only until the dough is even and pliable.
Heat the oven to 180°C / 350°F and line a baking tray with parchment.
Roll the dough on a floured surface and cut it into squares, preferably with a fluted pastry wheel as directed by the published formula.
Place a small portion of filling in the centre of each square. Do not overfill or the jam may escape.
Lift the four corners of the dough and join them at the top to form the characteristic four-sided parcel. Pinch the join firmly.
Arrange the pitos on the tray and bake for about 20 minutes until the dough is cooked and lightly golden.
Leave to cool. Serve plain, as in the main method, or dust with icing sugar, a finish suggested in the source notes.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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