Stuffed Butter Pastries with Red Pepper Topping
Ingredients
Dough
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1 tablespoon instant yeast
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup corn oil
- 1/2 cup warm milk
- 1/2 cup yogurt
Butter filling
- 1/2 cup frozen butter
Red pepper topping
- 2 tablespoons olive oil
- 1/2 large sweet red pepper
- 2 green onions
- 1 teaspoon crushed hot pepper
- 1 cup chopped parsley
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1 tablespoon sesame seeds
Preparation
In a mixer bowl, place flour, sugar, yeast, baking powder, and salt, attach the dough hook and mix, then add oil, milk, and yogurt and mix until you get a smooth dough, add more flour if needed but keep the dough soft
Let the dough rise until it doubles in size
Divide the dough into small balls the size of a small lemon, about 24 pieces
Cut the butter into small cubes about 1 cm in size
Prepare a large tray, such as a square baking tray, and grease it with a bit of oil
Take a dough ball, flatten it into a small disc between your palms, place a piece of butter inside, seal the dough well over the butter with edges at the bottom, then place it in the tray and repeat with the remaining balls, arranging them side by side
Spread a generous layer of the mixture over each ball, press lightly to distribute evenly, then sprinkle sesame seeds and let it rest for a few minutes
Preheat the oven to 200°C, bake the pastries for 15 minutes until golden brown and serve warm
Red pepper mixture
In a food processor, place the oil, red pepper, green onion, crushed hot pepper, parsley, oregano, and salt and process until you get a cohesive mixture
