For the dough
1 1/2 cups all-purpose flour (180 g)
1/2 cup cornstarch (55 g)
1 tablespoon active dry yeast
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces (100 g)
1/4 cup ice-cold water (60 ml)
For the filling
4 slices of bread without crust (80 g) cut into small pieces
1/3 cup milk (80 ml)
400 g hard-boiled egg
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 egg
1 can of tomato puree (400 g) chopped
1 tablet of beef broth dissolved in 1 cup boiling water (240 ml)
1 cup heavy cream (240 ml)
1/3 cup all-purpose flour (40 g)
1/2 cup grated Parmesan cheese (55 g)
1 cup grated mozzarella cheese (100 g)
1 egg, lightly beaten for brushing
For the dough
1 1/2 cups all-purpose flour (180 g)
1/2 cup cornstarch (55 g)
1 tablespoon active dry yeast
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces (100 g)
1/4 cup ice-cold water (60 ml)
For the filling
4 slices of bread without crust (80 g) cut into small pieces
1/3 cup milk (80 ml)
400 g hard-boiled egg
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 egg
1 can of tomato puree (400 g) chopped
1 tablet of beef broth dissolved in 1 cup boiling water (240 ml)
1 cup heavy cream (240 ml)
1/3 cup all-purpose flour (40 g)
1/2 cup grated Parmesan cheese (55 g)
1 cup grated mozzarella cheese (100 g)
1 egg, lightly beaten for brushing
Prepare the dough: in a large bowl, combine the flour, cornstarch, yeast, salt, and cold butter
Mix with your fingertips until it forms a crumbly texture
Add the water and knead slightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate
Prepare the filling: in a small bowl, combine the chopped bread, milk, and let it sit for about 5 minutes
In a medium-sized bowl, mix well the meat, salt, cinnamon, paprika, egg, and bread
Use a spoon to scoop out small balls of the mixture and shape into round shapes
Reserve on an ungreased plate
In a medium saucepan, combine the tomato puree and beef broth and bring to a simmer over medium heat, stirring occasionally (about 5 minutes)
Add the meatballs and cook until they're tender (about 15 minutes)
Remove with a slotted spoon and reserve in a bowl
In a small bowl, mix together the heavy cream and flour
Add it to the saucepan with the tomato puree and bring to a simmer over medium heat (about 3 minutes)
Add the almonds, mix well, and let it cool down
Heat the oven to 180°C (medium)
With a rolling pin, roll out the dough over the bottom of an ungreased cake pan with a diameter of 20 cm
With a knife, cut off the excess dough from the edges and place the dough in the cake pan
Shape small balls from the remaining dough (reserve the rest for covering)
With your fingers, press each ball of dough against the side of the cake pan until it's fully covered
Cut off any excess dough
Dust the bottom of the dough with Parmesan cheese
Fill with the prepared mixture and dust with mozzarella cheese
Roll out the remaining dough to cover the filling
Press the edge gently with your fingers to seal well
Brush with lightly beaten egg
Bake in a preheated oven until golden brown (about 30 minutes)
Remove from pan and serve immediately
292 calories per slice.
