Recipe for Yeast Pastries Filled with a Rich Meat Mixture

Recipe for yeast pastries filled with a rich meat mixture / Esti

Ingredients for yeast pastries filled with a rich meat mixture:

For the dough: 4 cups flour, 1/4 cup olive oil, 1 egg, 1 tablespoon yeast, 1 teaspoon salt, 2 tablespoons sugar, 1.5 to 2 cups water.

For brushing the dough: 25 grams melted Naturina, 1/4 cup oil, mixed together.

For the meat filling: 700 grams ground meat, 2 chopped onions, 2 tablespoons oil, salt, black pepper, granulated garlic, 3 tablespoons sweet chili sauce, 1 teaspoon teriyaki, a handful of chopped parsley.

Preparation method for yeast pastries filled with a rich meat mixture:

Preparing the dough: Place the flour, salt and sugar in a bowl and mix to combine. Make a well in the center and add the yeast, one tablespoon of sugar and half a cup of the water, and mix in the center. Wait 4 minutes, then add the oil, the egg and the rest of the water gradually while kneading as needed until you have a uniform, slightly soft dough. Set the dough aside to rise for about an hour.

Preparing the filling: Heat a wide pan with the oil and add the onion. Fry until browned, then add the ground meat. Sear well until the meat browns, add a little salt, black pepper, granulated garlic, teriyaki sauce and chili sauce, mix well and cook until the meat is done. Remove from the heat and let cool.

Assembly: Divide the dough into 9 balls and roll each ball into a square. Using a roller, cut diagonally into two triangles and brush with a little melted Naturina and olive oil. Roll each triangle into a croissant shape and place in a baking tray. Let rise for another 15 minutes and brush with beaten egg. Place in a preheated oven at 180 degrees and bake until the pastry is nicely golden. After baking, cut each croissant almost all the way through so the ends remain attached, and fill with the meat filling. To serve, sprinkle a little powdered sugar and drizzle a little silan. Good luck and enjoy.