Authentic Brazilian Meat Stuffed Pastries
Ingredients
Dough
- 600 g wheat flour
- 10 g instant dry yeast
- 200 ml milk or water
- 100 ml canola or sunflower oil
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 eggs
Filling
- 500 g ground beef
- 1 large tomato
- 1 large lime
- 1 small onion
- 1/2 small red bell pepper
- 1/2 small yellow bell pepper
- 1/2 small green bell pepper
- salt to taste
Preparation
Dough
Mix warm milk, sugar, eggs, and yeast
Wait 5 minutes, then mix in the oil, flour, and salt
Knead the dough until smooth and soft, adding wheat flour little by little on the surface if the dough sticks
Let rest for about 40 minutes until the dough doubles in size
Filling
Dice the tomato (without skin and seeds), onion, red bell pepper, yellow bell pepper, and green bell pepper into small cubes (about 0.5 cm)
Mix the ground beef and salt, then quickly sautΓ© the meat just to remove the raw color, but do not fry
Mix well the lime juice, tomato, onion, red bell pepper, yellow bell pepper, and green bell pepper
Wait for about 20 minutes, then place the entire meat mixture in a colander for about 20 minutes to let it become drier
Assembly
Grease a baking pan with margarine or oil and dust with wheat flour
Cut a small piece of dough and shape into a medium ball, then roll out as thin as possible, place a full tablespoon of filling, and fold into a triangle or as preferred
Brush with egg yolk before baking to brown
Bake in a preheated oven at about 180Β°C
Tips
If baking another day, store the dough in the refrigerator for up to 3 days in a closed container before it rises, or pre-bake the esfiha but do not let it brown
