Savory Meat Bread (Folar de Valpaços)
Folar de Valpaços Say it: foh-LAR deh vahl-PAH-soosh
Folar de Valpaços is a hearty savory bread from the Valpaços region in northern Portugal, traditionally prepared for Easter. It consists of a rich yeast dough wrapped around a filling of pork, chicken, and smoked sausage, often with a whole boiled egg nestled on top. The bread bakes to a deep golden crust, while the interior stays moist and flavorful from the meat juices. It is a festive centerpiece, sliced and shared among family and friends.
Savory Meat Bread (Folar de Valpaços)
Folar de Valpaços
Pronounced foh-LAR deh vahl-PAH-soosh
- Serves
- 6
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
To finish
Method
In a small bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. In a large bowl, combine the flour and salt. Make a well, add the yeast mixture, eggs, olive oil, and white wine, and mix until a dough forms.
Knead on a floured surface until smooth and elastic, 8–10 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
Meanwhile, make the filling. heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until soft. Add the pork, chicken, bacon, and chouriço and cook until the meats are browned. Stir in the paprika, salt, pepper, and white wine. Simmer until the liquid evaporates, about 10 minutes. Remove from heat and let cool completely.
Punch down the dough and divide into two pieces, one slightly larger. Roll the larger piece into a circle to fit a greased 9-inch (23 cm) round springform pan, letting it hang over the edges.
Spoon the cooled meat filling into the dough-lined pan, spreading it evenly.
Roll out the remaining dough into a circle and place over the filling. Seal the edges by pinching together. If using boiled eggs, place them on top of the dough, pressing gently to adhere. Brush the top with beaten egg.
Cover and let rise for 30 minutes. Preheat the oven to 350°F (175°C). Bake for 45–55 minutes, until golden brown and the bread sounds hollow when tapped. If the top browns too quickly, cover loosely with foil.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Regional variants
Some families add rabbit or game birds to the filling, or include a splash of brandy. In other parts of Portugal, a sweet folar with cinnamon and sugar is made for Easter.
Cook's notes
- Let the meat filling cool completely before assembling; a hot filling can make the dough soggy.
- For a more intense flavor, marinate the meat overnight in the wine, garlic, and paprika.
- Slice the bread with a serrated knife when completely cool for clean cuts.
Serve with
Serve as a main course with a green salad and a glass of Douro red wine.
Make ahead and storage
The baked bread keeps for 2 days at room temperature, wrapped in foil; reheat in a 300°F (150°C) oven for 10 minutes. It freezes well for up to 1 month.
