Brazilian Sambousek

İlkay AkyüzCozinheiro

Ingredientes

• 2 cups of flour
  2 cup
• 1 egg
  1 piece
• 1 tablespoon of butter
  1 tablespoon
• 1 tablespoon of vegetable oil
  1 tablespoon
• 1 tablespoon of vinegar
  1 tablespoon
• 1 teaspoon of baking powder
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon
• 1 teaspoon of sugar
  1 teaspoon
• 3/4 cup of liquid milk
  0.8 cup
• 1 small onion
  1 piece
• 1 green pepper
  1 piece
• 1/2 cup of black olives, chopped into small pieces
  0.5 cup
• 1/4 kilogram of minced meat
  0.3 kilogram

Passos

1. 1

   To prepare the dough, combine the flour, baking powder, sugar, and salt in a deep bowl and mix together.

   Utensílios necessários:

   Tigela de mistura

   5 minutos
2. 2

   Make a well in the center and pour in the milk, egg, butter, and oil, then knead the ingredients well together to form a cohesive dough.

   Utensílios necessários:

   Tigela de mistura

   5 minutos
3. 3

   Cover the dough and let it rest for a while.

   5 minutos
4. 4

   To prepare the filling, heat the oil in a frying pan and add the onion, sautéing until the onion is soft.

   Utensílios necessários:

   Frigideira

   5 minutos
5. 5

   Add the minced meat to the onion and cook well over low heat until the meat is fully cooked.

   Utensílios necessários:

   Frigideira

   5 minutos
6. 6

   Add the green pepper and olives to the filling, then season with black pepper and salt, and set aside to cool.

   5 minutos
7. 7

   To prepare the sambousek, roll out the dough on a floured surface and cut it using a round dough cutter.

   Utensílios necessários:

   🍳

   Rolling Pin

   🍳

   Dough Cutter

   5 minutos
8. 8

   Fill each dough circle with a teaspoon of the filling, then fold into a crescent shape, pressing the edges tightly.

   5 minutos
9. 9

   Fry the stuffed sambousek in deep oil, then remove and drain on paper to absorb the oil and serve.

   Utensílios necessários:

   Frigideira

   5 minutos

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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