{"id":771,"date":"2022-11-18T14:36:29","date_gmt":"2022-11-18T14:36:29","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/enciclopedia\/pastel-de-feijao\/"},"modified":"2022-11-18T14:37:34","modified_gmt":"2022-11-18T14:37:34","slug":"bean-tart","status":"publish","type":"encyclopedia","link":"https:\/\/www.fabricoproprio.net\/en\/encyclopedia\/bean-tart\/","title":{"rendered":"Bean Tart"},"content":{"rendered":"<p><em>S &amp; I:<\/em> Shortcrust pastry, white beans and almond filling. <em>H &amp; C:<\/em> Derived from the regional speciality of <em>F\u00e1brica Coroa<\/em> of Torres Vedras, it is often mistaken for the <em>Lamego<\/em>, which is similar in appearance but does not contain bean paste in its filling.<\/p>\n","protected":false},"featured_media":448,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-771","encyclopedia","type-encyclopedia","status-publish","has-post-thumbnail","hentry","dough_types-other-doughs"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"version-history":[{"count":1,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/771\/revisions"}],"predecessor-version":[{"id":772,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/771\/revisions\/772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media\/448"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=771"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/tags?post=771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}