{"id":3915,"date":"2026-07-27T11:50:42","date_gmt":"2026-07-27T11:50:42","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pita-de-duvno-con-carne-y-patata\/"},"modified":"2026-07-27T11:50:42","modified_gmt":"2026-07-27T11:50:42","slug":"pita-de-duvno-con-carne-y-patata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pita-de-duvno-con-carne-y-patata\/","title":{"rendered":"Pita de Duvno con carne y patata"},"content":{"rendered":"\n<style>\n#recipe-es-hr-duvanjska-pita-traditional-potato-meat-pie{\n  --bg:#faf8f4;--paper:#fff;--warm:#fffdf9;--ink:#171c1a;--copy:#4a5350;--muted:#69716e;\n  --line:#e4ddd2;--gold:#91600d;--gold2:#684206;--goldsoft:#f6ecd9;--night:#17211f;\n  --sage:#176744;--sagebg:#eef8f2;--blue:#245aa5;--bluebg:#eef4fc;--rose:#963d2e;--rosebg:#fbefeb;\n  --shadow:0 12px 34px rgba(42,35,25,.055);\n  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.tsh-prose{column-count:2}\n}\n<\/style>\n<section id=\"recipe-es-hr-duvanjska-pita-traditional-potato-meat-pie\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"gj-eyebrow tsh-main-kicker\">Receta<\/p>\n      <h2 class=\"gj-title tsh-title\" id=\"recipe-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">\n        <span class=\"gj-title-main\"><b>Pita de Duvno<\/b> con carne y patata<\/span>\n        <span class=\"gj-title-accent gj-serif\">en espiral de masa filo crujiente<\/span>\n      <\/h2>\n      <p class=\"gj-sub tsh-lead\">La pita de Duvno combina tiras de masa filo con un relleno de patata, cebolla y carne de cerdo cortada en dados peque\u00f1os. Cada tira se rellena, se enrolla sin apretar y se dispone en espiral dentro de una bandeja redonda. Una mezcla de aceite, mantequilla y agua con gas mantiene flexibles las hojas durante el montaje y favorece capas separadas al hornear. La pita se cuece a 200 \u00b0C hasta que la superficie queda profundamente dorada, las patatas est\u00e1n tiernas y el centro alcanza 74 \u00b0C. Despu\u00e9s reposa quince minutos para que el vapor se redistribuya y el relleno se afirme. El resultado ofrece una corteza quebradiza y un interior jugoso, con trozos definidos de carne y patata.<\/p>\n      <ul class=\"gj-meta tsh-meta\" aria-label=\"Clasificaci\u00f3n de la receta\">\n        <li><span>Tipo<\/span><strong>Pita salada<\/strong><\/li>\n        <li><span>Cocina<\/span><strong>Cocina croata<\/strong><\/li>\n        <li><span>M\u00e9todo<\/span><strong>Horneado<\/strong><\/li>\n        <li><span>Dificultad<\/span><strong>Dificultad media<\/strong><\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Duvanjska-Pita-\u2014-Traditional-Potato\u2013Meat-Pie-3.webp\" alt=\"Bandeja ancha con pita de Duvno en espiral, superficie dorada y una porci\u00f3n cortada que muestra carne y patata\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>El encuadre panor\u00e1mico permite ver las vueltas de masa crujiente y el relleno en dados de la porci\u00f3n abierta.<\/figcaption>\n    <\/figure>\n    <dl class=\"gj-facts tsh-facts\" aria-label=\"Cantidad, tiempos y valor energ\u00e9tico aproximado\"><div class=\"tsh-fact\"><dt>Cantidad<\/dt><dd>8 porciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Reposo<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tiempo total<\/dt><dd>1 h 50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 540 kcal<\/dd><\/div><\/dl>\n  <\/header>\n\n  <nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n por la receta\">\n    <a href=\"#overview-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Contexto<\/a>\n    <a href=\"#ingredients-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Ingredientes<\/a>\n    <a href=\"#method-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Preparaci\u00f3n<\/a>\n    <a href=\"#practical-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Servicio y conservaci\u00f3n<\/a>\n    <a href=\"#nutrition-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Nutrici\u00f3n<\/a>\n  <\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"overview-es-hr-duvanjska-pita-traditional-potato-meat-pie\" aria-labelledby=\"overview-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">\n    <div class=\"tsh-card-head tsh-tone-gold\">\n      <p class=\"tsh-kicker\">01 \u00b7 Relleno en dados y espiral de filo<\/p>\n      <h3 id=\"overview-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Pita de Duvno con carne y patata jugosa y corteza crujiente<\/h3>\n      <p class=\"tsh-head-copy\">El tama\u00f1o uniforme del relleno y una capa fina de grasa y agua permiten que la patata se cueza antes de que el filo se reseque.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-prose\"><p>La pita de Duvno, o duvanjska pita, se asocia con el \u00e1rea hist\u00f3rica de Duvno, hoy Tomislavgrad, y tambi\u00e9n se prepara en comunidades y establecimientos croatas. Su rasgo pr\u00e1ctico es un relleno que combina carne y patata dentro de una masa fina, en lugar de separar ambos ingredientes en pitas distintas. Existen versiones cocidas bajo peka y otras horneadas. Esta receta sigue el aspecto de las im\u00e1genes suministradas: una espiral formada con tiras de masa filo, cocida en una bandeja redonda hasta obtener una superficie muy dorada y un corte en el que se distinguen dados de patata y carne.<\/p><p>El relleno debe permanecer crudo durante el montaje para que sus jugos se integren en la masa. La patata se corta en dados de 7\u20138 mm; piezas mayores pueden quedar firmes cuando la superficie ya est\u00e1 dorada. La cebolla se pica del mismo tama\u00f1o y se sala diez minutos antes, lo que inicia la liberaci\u00f3n de humedad. La carne de cerdo se corta en dados peque\u00f1os y se mezcla con pimienta. Un corte magro pero no seco, como pierna o paleta bien recortada, aporta suficiente jugo sin dejar charcos de grasa en el fondo.<\/p><p>Las hojas de filo se secan con rapidez. Deben mantenerse bajo papel de hornear y un pa\u00f1o apenas h\u00famedo, y se trabaja con una o dos cada vez. Una emulsi\u00f3n sencilla de aceite, mantequilla derretida y agua con gas se aplica en una capa fina. El aceite mejora la flexibilidad, la mantequilla aporta sabor y el agua genera vapor entre las hojas. Usar demasiado l\u00edquido produce una base blanda; usar muy poco deja bordes secos que se quiebran antes de cerrar los rollos.<\/p><p>Cada tira se rellena con una franja estrecha y se enrolla sin comprimir. Los rollos se colocan desde el centro hacia fuera o desde el borde hacia el centro, seg\u00fan resulte m\u00e1s c\u00f3modo, manteniendo las uniones juntas. No deben apretarse contra la bandeja: necesitan un peque\u00f1o espacio para expandirse. La cocci\u00f3n empieza a 200 \u00b0C en una rejilla baja. Si la parte superior se dora antes de que el centro alcance 74 \u00b0C y la patata est\u00e9 tierna, se cubre de forma holgada con papel de aluminio y se prolonga el horneado.<\/p><p>El reposo de quince minutos es parte del m\u00e9todo. Reci\u00e9n salida del horno, la pita contiene vapor y el relleno puede deslizarse al cortar. Durante el reposo, la patata absorbe jugos y las capas se afirman sin perder toda su fragilidad. Se sirve templada, en porciones triangulares, con yogur natural o una ensalada de tomate y cebolla. La pita puede guardarse dos d\u00edas en refrigeraci\u00f3n y recupera mejor la corteza en horno que en microondas. Esta versi\u00f3n produce ocho porciones sustanciosas y est\u00e1 pensada para una bandeja de 32 cm. La bandeja oscura acelera el dorado inferior; con un molde claro puede ser necesario a\u00f1adir cinco minutos, siempre comprobando antes la temperatura del relleno.<\/p><\/div>\n      <section class=\"tsh-timeline\" aria-labelledby=\"timeline-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">\n        <h3 id=\"timeline-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Plan de trabajo<\/h3>\n        <ol><li><strong>Preparar el relleno<\/strong><span>20 min<\/span><p>Cortar carne, patata y cebolla en dados peque\u00f1os y sazonar de manera uniforme.<\/p><\/li><li><strong>Formar los rollos<\/strong><span>25 min<\/span><p>Pincelar el filo, repartir el relleno y enrollar tiras flexibles sin comprimir.<\/p><\/li><li><strong>Hornear<\/strong><span>50 min<\/span><p>Cocer a 200 \u00b0C hasta un dorado profundo, patata tierna y centro a 74 \u00b0C.<\/p><\/li><li><strong>Reposar<\/strong><span>15 min<\/span><p>Dejar que el vapor se redistribuya antes de cortar porciones limpias.<\/p><\/li><\/ol>\n      <\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredients-es-hr-duvanjska-pita-traditional-potato-meat-pie\" aria-labelledby=\"ingredients-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">02 \u00b7 Cantidades y funci\u00f3n de cada componente<\/p>\n      <h3 id=\"ingredients-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Ingredientes para 8 porciones<\/h3>\n      <p class=\"tsh-head-copy\">Las cantidades est\u00e1n ajustadas al rendimiento indicado; cada ingrediente aparece despu\u00e9s en el m\u00e9todo.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-1-es-hr-duvanjska-pita-traditional-potato-meat-pie\"><h4 id=\"ingredients-1-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Para el relleno<\/h4><ul><li><strong>550 g de pierna o paleta de cerdo<\/strong><em>Cortada en dados de 7\u20138 mm.<\/em><\/li><li><strong>700 g de patatas<\/strong><em>Peladas y cortadas en dados de 7\u20138 mm.<\/em><\/li><li><strong>300 g de cebolla<\/strong><em>Picada en dados peque\u00f1os.<\/em><\/li><li><strong>12 g de sal fina<\/strong><em>Dividida entre relleno y acabado.<\/em><\/li><li><strong>4 g de pimienta negra molida<\/strong><em>Reci\u00e9n molida.<\/em><\/li><li><strong>2 g de piment\u00f3n dulce<\/strong><em>Opcional, para un fondo c\u00e1lido.<\/em><\/li><li><strong>20 ml de aceite de girasol<\/strong><em>Para mezclar con el relleno.<\/em><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-2-es-hr-duvanjska-pita-traditional-potato-meat-pie\"><h4 id=\"ingredients-2-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Para la masa y el acabado<\/h4><ul><li><strong>500 g de masa filo<\/strong><em>Aproximadamente 12\u201314 hojas grandes.<\/em><\/li><li><strong>60 ml de aceite de girasol<\/strong><em>Para pincelar.<\/em><\/li><li><strong>40 g de mantequilla sin sal<\/strong><em>Derretida.<\/em><\/li><li><strong>150 ml de agua con gas<\/strong><em>A temperatura ambiente.<\/em><\/li><li><strong>200 g de yogur natural<\/strong><em>Para servir.<\/em><\/li><li><strong>250 g de tomate<\/strong><em>Cortado para una ensalada sencilla.<\/em><\/li><\/ul><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"method-es-hr-duvanjska-pita-traditional-potato-meat-pie\" aria-labelledby=\"method-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">\n    <div class=\"tsh-card-head tsh-tone-blue\">\n      <p class=\"tsh-kicker\">03 \u00b7 Orden de trabajo y se\u00f1ales de punto<\/p>\n      <h3 id=\"method-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Preparaci\u00f3n paso a paso<\/h3>\n      <p class=\"tsh-head-copy\">Los tiempos son orientativos; la textura, el color y la temperatura interna confirman el punto real.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage\" aria-labelledby=\"stage-1-es-hr-duvanjska-pita-traditional-potato-meat-pie\"><div class=\"tsh-stage-head\"><h4 id=\"stage-1-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Relleno y montaje<\/h4><span class=\"tsh-stage-time\">45 min<\/span><\/div><ol class=\"tsh-steps\"><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Preparar la bandeja y el horno<\/strong><p>Calentar el horno a 200 \u00b0C y engrasar una bandeja redonda de 32 cm con una peque\u00f1a parte del aceite.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Mezclar el relleno<\/strong><p>Combinar cerdo, patata, cebolla, 10 g de sal, pimienta, piment\u00f3n y 20 ml de aceite; dejar reposar 10 minutos y escurrir solo el exceso de l\u00edquido libre.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Preparar el l\u00edquido de pincelado<\/strong><p>Mezclar 60 ml de aceite, la mantequilla derretida y el agua con gas hasta obtener una emulsi\u00f3n temporal; remover antes de cada uso.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Rellenar las tiras de filo<\/strong><p>Trabajar con dos hojas cada vez, pincelarlas finamente, cortar tiras anchas, colocar una franja estrecha de relleno y enrollar sin apretar.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Formar la espiral<\/strong><p>Colocar el primer rollo en el centro y continuar en espiral, uniendo los extremos y dejando un peque\u00f1o margen para la expansi\u00f3n.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage\" aria-labelledby=\"stage-2-es-hr-duvanjska-pita-traditional-potato-meat-pie\"><div class=\"tsh-stage-head\"><h4 id=\"stage-2-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Horneado y reposo<\/h4><span class=\"tsh-stage-time\">1 h 5 min<\/span><\/div><ol class=\"tsh-steps\"><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Pincelar la superficie<\/strong><p>Repartir el l\u00edquido de pincelado restante sobre la espiral sin formar charcos y espolvorear los 2 g de sal restantes.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Hornear hasta un dorado profundo<\/strong><p>Hornear en la parte baja durante 35 minutos, girar la bandeja y continuar 15\u201320 minutos, hasta que la superficie est\u00e9 bien dorada.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Comprobar el centro<\/strong><p>Insertar un term\u00f3metro en la zona m\u00e1s gruesa; el relleno debe alcanzar 74 \u00b0C y una patata extra\u00edda del centro debe aplastarse con facilidad.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Reposar antes de cortar<\/strong><p>Dejar reposar la pita 15 minutos sin cubrir, cortar en ocho porciones y servir con yogur y tomate.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"practical-es-hr-duvanjska-pita-traditional-potato-meat-pie\" aria-labelledby=\"practical-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">\n    <div class=\"tsh-card-head tsh-tone-rose\">\n      <p class=\"tsh-kicker\">04 \u00b7 Servicio, conservaci\u00f3n y ajustes \u00fatiles<\/p>\n      <h3 id=\"practical-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Informaci\u00f3n pr\u00e1ctica<\/h3>\n      <p class=\"tsh-head-copy\">Las indicaciones siguientes est\u00e1n adaptadas a la textura y al m\u00e9todo de esta receta, no a una pauta gen\u00e9rica.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-practical-grid\">\n        <section class=\"tsh-practical\"><h4>C\u00f3mo servir<\/h4><p>Servir templada, cortada en tri\u00e1ngulos que atraviesen varias vueltas de la espiral. El yogur natural refresca la grasa y una ensalada de tomate aporta acidez.<\/p><\/section>\n        <section class=\"tsh-practical\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Refrigerar dentro de las dos horas siguientes y conservar hasta 2 d\u00edas. Recalentar 12\u201315 minutos a 180 \u00b0C hasta 74 \u00b0C; cubrir solo si la superficie empieza a oscurecer demasiado.<\/p><\/section>\n        <section class=\"tsh-practical\"><h4>Cuatro variaciones viables<\/h4><ol><li>Sustituir el cerdo por ternera picada gruesa y mantener la temperatura central de 74 \u00b0C.<\/li><li>Usar hasta 250 g de puerro en lugar de parte de la cebolla para un sabor m\u00e1s suave.<\/li><li>A\u00f1adir 100 g de pimiento rojo en dados de 5 mm, reduciendo la patata en la misma cantidad.<\/li><li>Formar rollos rectos en una bandeja rectangular cuando no se disponga de un molde redondo.<\/li><\/ol><\/section>\n        <section class=\"tsh-practical\"><h4>Equipo necesario<\/h4><p>Bandeja redonda de 32 cm, cuchillo afilado, tabla separada para carne, bol grande, brocha de cocina, term\u00f3metro de lectura instant\u00e1nea y esp\u00e1tula ancha.<\/p><\/section>\n      <\/div>\n      <section class=\"tsh-tips\"><h4>Tres observaciones de cocina<\/h4><ol><li>Los dados de patata mayores de 1 cm pueden quedar duros antes de que el filo alcance su dorado final.<\/li><li>El filo que espera debe permanecer cubierto; una hoja seca se rompe al enrollar y no sella el relleno.<\/li><li>Si el centro a\u00fan no alcanza 74 \u00b0C, cubrir de manera holgada y continuar la cocci\u00f3n en intervalos de 5 minutos.<\/li><\/ol><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"nutrition-es-hr-duvanjska-pita-traditional-potato-meat-pie\" aria-labelledby=\"nutrition-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">05 \u00b7 Estimaci\u00f3n por raci\u00f3n<\/p>\n      <h3 id=\"nutrition-title-es-hr-duvanjska-pita-traditional-potato-meat-pie\">Nutrici\u00f3n y al\u00e9rgenos<\/h3>\n      <p class=\"tsh-head-copy\">Estimaci\u00f3n aproximada calculada a partir de las cantidades completas y dividida por el rendimiento de la receta.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <p class=\"tsh-allergen\"><strong>Al\u00e9rgenos y sustituciones:<\/strong> Contiene gluten y leche por la masa filo, la mantequilla y el yogur. Algunas masas filo pueden incluir trazas de huevo. La mantequilla puede sustituirse por aceite y el yogur puede omitirse.<\/p>\n      <dl class=\"tsh-nutrition\">\n        <div><dt>Calor\u00edas<\/dt><dd>\u2248 540 kcal<\/dd><\/div>\n        <div><dt>Carbohidratos<\/dt><dd>\u2248 59 g<\/dd><\/div>\n        <div><dt>Prote\u00ednas<\/dt><dd>\u2248 22 g<\/dd><\/div>\n        <div><dt>Grasas<\/dt><dd>\u2248 24 g<\/dd><\/div>\n        <div><dt>Fibra<\/dt><dd>\u2248 4 g<\/dd><\/div>\n        <div><dt>Sodio<\/dt><dd>\u2248 780 mg<\/dd><\/div>\n      <\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Tama\u00f1o de la raci\u00f3n:<\/strong> 1 porci\u00f3n, aproximadamente 300 g con yogur. Valores aproximados basados en referencias est\u00e1ndar; pueden variar por marcas, recorte, absorci\u00f3n y tama\u00f1o real de las porciones.<\/p>\n    <\/div>\n  <\/section>\n\n  <footer class=\"tsh-close\">\n    <strong>La espiral debe abrirse en capas crujientes y mostrar un relleno unido, pero no convertido en pur\u00e9.<\/strong>\n    <p>Cortar todos los ingredientes al mismo tama\u00f1o y controlar el centro con un term\u00f3metro permite hornear con confianza. El reposo final fija el relleno y conserva un corte limpio.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-duvanjska-pita-traditional-potato-meat-pie\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pita de Duvno con carne y patata en espiral de masa filo crujiente\",\n  \"description\": \"La pita de Duvno combina tiras de masa filo con un relleno de patata, cebolla y carne de cerdo cortada en dados peque\u00f1os. 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