Classic Brazilian Beef and Vegetable Esfiha
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 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 a little flour to the surface if the dough sticks
Let rest for about 40 minutes until the dough doubles in size
If preparing ahead, 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
Filling
Dice the tomato, 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 red color without fully frying
Mix in the lime 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
Grease a baking pan with margarine or oil and dust with flour
Cut a small piece of dough and shape into a medium ball, then roll out very thin
Place a full tablespoon of filling, and fold the dough into a triangle or as preferred
Brush with egg yolk before baking to brown
Bake in a preheated oven at around 180Β°C
