Meat Stuffed Pastries

فاطمة العلوينيKüchenchef

Zutaten

• 500 grams of white flour
  500 grams
• A pinch of yeast
  1 pinch
• A pinch of salt
  1 pinch
• 1 1/2 cups of minced meat
  1.5 cup
• 3 onions, chopped
  3 pieces
• 1 yellow bell pepper
  1 piece
• 1 red bell pepper
  1 piece
• 100 grams of black olives
  100 grams
• Spices: cumin, pepper, and salt
  1 teaspoon
• 2 tablespoons of butter
  2 tablespoon
• 2 tablespoons of oil
  2 tablespoon

Schritte

1. 1

   Knead the dough traditionally until it becomes soft, let it rest for easy handling, then shape it into small balls and let it rest a bit for about 15 minutes.

   Benötigte Werkzeuge:

   Rührschüssel

   15 Min
2. 2

   To prepare the filling, in a pot over heat, sauté the onions well, add the minced meat and spices, and sauté for about 8 to 10 minutes, then let it cool.

   Benötigte Werkzeuge:

   Topf

   10 Min
3. 3

   Melt the butter and mix it with the oil.

   5 Min
4. 4

   Take the first ball of dough, flatten it with the butter mixture, then flatten a second ball and place them on top of each other to form 3 layers in a square shape. Place the filling inside the dough, gather the sides, and add a black olive with a drizzle of oil and butter, then place it on a greased baking tray.

   10 Min
5. 5

   Repeat the process until the dough is finished.

   10 Min
6. 6

   Place the tray in the oven to bake and brown, then serve warm.

   Benötigte Werkzeuge:

   Ofen

   30 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags