Brazilian Smoked Mortadella and Mozzarella Pastry
Ingredients
Dough
- 500g all-purpose flour (approximately)
- 3 tablespoons sugar
- 1/2 tablespoon salt
- 3 tablespoons oil
- 1 tablespoon olive oil
- 10g active dry yeast
- 1 egg
- 1 cup warm milk
- 1 egg yolk, for brushing
Filling
- 350g smoked mortadella, chopped
- 300g shredded mozzarella
- 1 tomato, diced
- 1/2 onion, chopped
- Chopped parsley, to taste
- Salt, to taste
Preparation
Mix all filling ingredients in a bowl and reserve a little for decoration
In a bowl, combine warm milk, sugar, oil, olive oil, salt, yeast, and egg; mix with a spoon
Gradually add flour and mix until the dough pulls away from the hands
Transfer the dough to an oiled counter and knead for about 10 minutes
Cover with plastic wrap and let rest for 30 minutes
Divide the dough into two parts
In an oiled removable-bottom pan, line the bottom and sides to the height of the filling
Place the filling in the pan
Cover with the remaining dough
Brush the top with egg yolk and decorate with the reserved filling
Let rest for 30 minutes until doubled in volume
Bake in a preheated oven for 25 minutes until golden
