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Esfihas - Stuffing: Pepper Jelly and Margherita
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Harylanne Rodrigues
@harylannerodrigues- Ingredients
- Recipe
- Wheat flour500 g
- Organic Dry Yeast1 tablespoon
- Sugar60 g
- Oil60 ml
- Water350 ml
- Salt1 teaspoon
- Cornmeal - just for sprinkling20 g
- Pepper Jelly - For filling1 can(s)
- Mozzarella200 g
- Tomato1 unit(s)
- Basil1 to taste
- Mix in a bowl: water, sugar, oil and yeast.
- In another pan, add the flour with the salt. Mix this mass with the liquid mixture (informed in the previous step). Add little by little until you form a heavy dough.
- Place the dough on a bench and gradually add wheat flour to knead the dough until it releases from your hands. The process takes around 20 minutes. The dough will have a very smooth texture.
- Put the dough in a shape, cover with a cloth on top and let it rest for 20 minutes for the dough to rise.
- Pepper Jelly Filling: Use ready-made Pepper Jelly, purchased at the supermarket.
- Margherita Filling: Grate 200 g of mozzarella (the grated mozzarella will be easier to melt) Chop the tomato into cubes. Separate some basil leaves (to taste).
- Mounting: Divide the dough and roll out each piece on the counter, so that it is round and has a small edge. Place the already modeled doughs in a greased and floured shape and make holes with a fork. Place the filling on top of the pasta and bake in a high temperature oven for about 15 minutes or until golden.
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