Brazilian Style Meat Stuffed Pastries
Ingredients
Dough
- 600 g all-purpose flour
- 10 g instant dry yeast
- 200 ml warm 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 lemon
- 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 elastic, adding a little flour to the surface if sticky
Let rest for about 40 minutes until doubled in size
If baking another day, store the dough in the refrigerator for up to 3 days in a closed container before it rises, or partially bake the esfirra but do not let it brown
Filling
Dice the tomato, onion, red bell pepper, yellow bell pepper, and green bell pepper into small cubes (about 0.5 cm), removing tomato skin and seeds
Mix the ground beef and salt, then quickly sautΓ© the meat just to remove the raw color, but do not fry
Mix well the lemon juice, tomato, onion, red bell pepper, yellow bell pepper, and green bell pepper
Wait for about 20 minutes, then drain the meat mixture in a colander for about 20 minutes to make it drier
Assembly and baking
Grease a baking sheet with margarine or oil and dust with 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, then fold into a triangle or as preferred
Brush with egg yolk before baking to brown
Bake in a preheated oven at about 180Β°C
