Busy busy time and “erbazzone”

The last week has been really really busy!
The house was full and the veggies and fruits are growing like crazy so we have to preserve, freeze, dry, prepare a lot.
My friend Judy from Divina Cucina, cooking school  gave me the recipe of Bread and butter pickles that I’ve tried today (I’ll post the outcomes as soon as I have some! My friend Paulina from Bulgaria (who lives in Denmark but whom I met in Madrid (!)) gave me her father’s recipe for sweet and sour pickled cucumbers (I’m trying those too!).
Moreover I experimented a bit with a new recipe for sort of “erbazzoni”. Erbazzone is a traditional savoury cake from Emilia (“half” of Emilia Romagna region) and I mixed a few different recipes and the ingredients I had from the farm and made these monodose erbazzone-like appetizers.
The filling is chicory sauteed with a bit of guanciale (pancetta-like but coming from the “cheek” of the pork) and the pastry is made with:
non-bleached organic white flour 250 gr
lard 70 gr
salt half tsp
enough water to make a non sticky workable dough
Here are some photos of the process

With about 40 gr dough make a very thin layer and put the filling on one half.

Close and press with a fork to seal

After about 15 min at 180º