For the dough
4 cups and 2 tablespoons of wheat flour (500 g)
3/4 cup of butter (150 g)
3/4 cup of milk (150 g)
1 egg
2 yolks
Salt to taste
For the filling
1/4 cup of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 kg of ripe tomato, peeled and seeded, diced
1 tablespoon of chopped fresh parsley
500g of camembert with rind, cut into small pieces
1/2 cup of wheat flour
3/4 cup of milk
Salt and red pepper sauce to taste
For brushing
1 tablespoon of melted butter
1 egg yolk
For the dough
4 cups and 2 tablespoons of wheat flour (500 g)
3/4 cup of butter (150 g)
3/4 cup of milk (150 g)
1 egg
2 yolks
Salt to taste
For the filling
1/4 cup of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 kg of ripe tomato, peeled and seeded, diced
1 tablespoon of chopped fresh parsley
500g of camembert with rind, cut into small pieces
1/2 cup of wheat flour
3/4 cup of milk
Salt and red pepper sauce to taste
For brushing
1 tablespoon of melted butter
1 egg yolk
Prepare the dough: place the flour on a surface and make a depression in the center
Mix the butter and milk, and add them to the depression in the flour
Add the egg, yolks, and salt
Mix and knead
Let it rest for 30 minutes
Meanwhile, prepare the filling: in a pan with olive oil, sauté the onion, garlic, and tomato until the tomato is tender, about 20 minutes
Season with salt, red pepper sauce, and parsley
Clean the camembert, remove the rind and head, and cut it into small pieces
Add the camembert to the pan and cook for another 3 minutes
Add the wheat flour and milk, and mix until thickened
Let it cool
Take small pieces of dough and use your fingers to shape them into pinwheels, about 5.5 cm in diameter, brushing with melted butter
Leave a portion of dough to cover the pinwheels
Fill and cover with the remaining dough
Cut off any excess dough from the pinwheel
Mix the egg yolk with melted butter and brush the pinwheel
Bake in a hot oven (200°C), preheated, until golden brown
Yield: 25 units.
