For the dough
"1 packet of biological yeast powder (15g)"
"3/4 cup of all-purpose flour"
"1 1/2 teaspoons of sugar"
"1/2 teaspoon of salt"
"1/4 cup of warm water"
For the filling
"200g of ground beef twice cooked"
"1 small onion, finely chopped"
"1 ripe tomato, diced"
"1 tablespoon of chopped fresh parsley"
"Salt and black pepper (season) to taste"
For the dough
"1 packet of biological yeast powder (15g)"
"3/4 cup of all-purpose flour"
"1 1/2 teaspoons of sugar"
"1/2 teaspoon of salt"
"1/4 cup of warm water"
For the filling
"200g of ground beef twice cooked"
"1 small onion, finely chopped"
"1 ripe tomato, diced"
"1 tablespoon of chopped fresh parsley"
"Salt and black pepper (season) to taste"
Prepare the dough: dissolve the yeast with sugar, salt, and water
In a large bowl, combine the flour
Make a depression in the center, add the yeast mixture and oil, gradually, while stirring with a wooden spoon
Knead until you get a soft and elastic dough that doesn't stick to your hands
If necessary, add more water
Rest the dough for 5 minutes
Cover with plastic wrap, place a towel on top, and let it rise for 30 minutes or until it has doubled in volume
Prepare the filling: mix all ingredients carefully not to crush the tomato. Reserve
Preheat the oven to 250°C (hot)
Place the dough that has risen in a surface with flour and open it to a thin thickness
Use a cookie cutter of 6 cm diameter to cut out circles, adding 1 tablespoon of ground beef filling
Spread it a little, leaving the edges free
Arrange the pies in a baking dish, lightly dusting with flour, leaving a space of 1 cm between each one
Bake for 10 minutes, until the edges and bottom are lightly browned
Serve covered with a cloth at the moment of serving
44 calories per unit
