Arabic Stuffed Pastry with Green Onion Filling
Ingredients
Dough
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 2 tablespoons milk powder
- 3/4 cup warm milk
- 3 tablespoons soft butter
- 1 egg
Filling
- 1/2 cup soft butter
- 1 teaspoon salt
- 1/4 cup finely chopped green onion with leaves
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Preparation
Whisk the egg and set aside about 1 tablespoon for glazing.
In a mixer bowl, place 2 cups flour, sugar, salt, yeast, and milk powder. Attach the dough hook and mix for a few seconds to combine the ingredients, then add the remaining egg, warm milk, and butter. Mix on low speed for 4 minutes until a smooth dough forms, adding more flour if needed. Cover the dough and let it rise in a warm place until doubled in size.
For the filling, in a small bowl, combine butter, salt, green onion, garlic powder, and black pepper; mix well and set aside.
Prepare a 9 or 10-inch round pan by greasing it with butter or oil and set aside.
Divide the dough into about 15 small balls. Roll each ball into a 4-inch disk using a rolling pin or dough roller, then use a round cutter to shape them into circles.
Place some filling on each disk, fold it to form a semi-circle without sealing the edges, just close it lightly, then fold again to form a triangle shape.
Arrange the pastry triangles in the pan, placing about 12 around the sides so they slightly touch each other, with the open side up and base down for an attractive shape after baking.
In the center, place 4 triangles, then one in the middle. Cover with plastic wrap and let rise for 30 minutes.
Position the oven rack in the middle and preheat the oven to 180°C.
Brush the surface with the reserved egg mixture.
Bake for 20 minutes or until golden brown. Serve warm.
