Portfellija

Portfellija is a traditional Latvian dish, commonly served during special occasions and holidays. The name "portfellija" is derived from the German word "Porteffel," meaning "leather pocket," which refers to the pocket-sized pastry that contains the filling.

The dish typically consists of a small, triangular pastry made from a flaky dough, filled with a mixture of meat, broth, and spices. The filling is often made with beef or pork, but can also include other ingredients such as vegetables and sometimes fruit. The meat is shredded and mixed with a broth, which is then seasoned with a combination of spices and herbs.

Portfellija has a rich history in Latvia, dating back to the 16th century, when it was introduced by the Teutonic Knights. Over time, the dish has evolved and has become an integral part of Latvian cuisine. It is often served during Christmas and Easter celebrations, as well as during weddings and other special events.

In terms of preparation, the pastry dough is typically made by hand, using a mixture of flour, water, and fat. The dough is then rolled out and cut into small triangles, which are filled with the meat and broth mixture. The pastry is then sealed and baked in an oven until golden brown.

Portfellija remains a beloved dish in Latvia, and is often served at family gatherings and traditional celebrations. Its unique combination of flaky pastry and savory filling continues to captivate palates, making it a true national treasure.