Just as the typical sweet costada; the pastry dough is rolled out , filling is placed in the middle of the dough but not to the edges. The edges are then folded over most of the filling, then it is placed in the oven to bake.
A note about the plates:
I have received a couple of requests to describe the plates in some of my photos so whenever possible I'll try to note information about them.
These are glazed earthenware made in France, and were manufactured by Varages. The motif is that of fanciful bird, (in addition to stylized insects, flowers and leaves on the dinner plates.)
Now discontinued they command hefty prices on the secondary market, although they were available for a short time at outlets such as TJMaxx and Ross at bargain prices.
A couple of years ago an internet friend was kind enough to shop for a set for me to give to my sister-in-law. And shortly thereafter I was able to find a set of 6 each of the dinner and salad plates at a local tag/estate sale for a very reasonable price.
The pattern was also offered in blue and white; which is the original set I collected from TJMaxx. Again, inexpensively at the time.