Ingredientes
Farinha0.5 kilogram
Óleo vegetal0.5 cup
Fermento1 tablespoon
Açúcar1 teaspoon
Sal1 teaspoon- Warm Water1 cup
Carne moída0.5 kilogram- Large Tomatoes2 pieces
- Medium Onion1 piece
Azeite2 tablespoon- Sal1 teaspoon
Pimenta preta0.5 teaspoon
Passos
- 1
To make the dough, in a bowl, mix the flour, oil, salt, and yeast well, then add the water and knead the mixture well (you can add a little warm water if the dough is dry or a little flour if the dough is too soft).
5 minutosUtensílios necessários:
Tigela de mistura - 2
Cover the dough bowl with plastic wrap and let the dough rest in a warm place for about an hour.
60 minutos - 3
To make the filling, finely chop the onion and tomatoes, place them in a bowl, then add the remaining filling ingredients, mix well, and place in a strainer to drain.
5 minutosUtensílios necessários:Tigela de mistura
Peneira - 4
Preheat the oven to high heat. Then grease flat trays with a little oil.
5 minutosUtensílios necessários:
Forno
Tabuleiro de forno - 5
Sprinkle flour on the work surface, press the dough slightly with your hand without kneading it, then roll it out into a rectangle about 1/4 cm thick and cut it using large round cutters.
5 minutosUtensílios necessários:🍳Rolling Pin - 6
Place a tablespoon of filling in the center of each circle, then using your thumb and index finger, gather small sections of the dough edges and pinch them together. Repeat the process 4 times for each circle to form cubed pastries.
5 minutos - 7
Arrange the pastries on the baking trays, brush with oil, and place in the oven to bake until golden brown.
5 minutos - 8
Remove the trays from the oven, let the sfiha cool, then place them on a plate and serve.
5 minutos
Fatos nutricionais
Farinhapor 100gÓleo vegetalpor 100gFermentopor 100gAçúcarpor 100gSalpor 100gCarne moídapor 100gAzeitepor 100gSalpor 100gPimenta pretapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.