4 soup spoons of olive oil
3 soup spoons of water
4 cups of wheat flour
500g of ground meat
1 tablet of beef bouillon crumbled
2 cooked eggs, chopped
1 finely chopped onion
Salt and black pepper to taste
Dough
4 cups of wheat flour
1 cup of warm milk
1 cup of softened butter at room temperature
1 tablespoon of sugar
2 tablets of biological yeast
2 egg yolks
A pinch of salt
Accessory
One large baking sheet greased with butter
For brushing
1 egg yolk, slightly beaten
4 soup spoons of olive oil
3 soup spoons of water
4 cups of wheat flour
500g of ground meat
1 tablet of beef bouillon crumbled
2 cooked eggs, chopped
1 finely chopped onion
Salt and black pepper to taste
Dough
4 cups of wheat flour
1 cup of warm milk
1 cup of softened butter at room temperature
1 tablespoon of sugar
2 tablets of biological yeast
2 egg yolks
A pinch of salt
Accessory
One large baking sheet greased with butter
For brushing
1 egg yolk, slightly beaten
Filling
In a pan, sauté the onion in olive oil until it becomes translucent
Add the meat and mix for three minutes
Add the tablet of beef bouillon and stir to combine
Cook over medium heat until the meat starts to brown
Add the wheat flour and season with salt and black pepper
Remove from heat and add water
Mix well and let cool
Add the egg and mix lightly
Dough
In a bowl, sprinkle sugar over the yeast and let it rest for 10 minutes
Add the flour, milk, egg yolks, butter, and salt
Knead until you obtain a homogeneous mixture
Let it rest for five minutes
Divide the dough into five parts
With each part, make a log with a 3cm diameter and cut into 2.5 cm pieces
Open with your hand, forming a circle of 8 cm in diameter
Place half a soup spoon of filling on top of each piece of dough
Heat the oven to high temperature
Lift the edges, closing them well
Brush with butter and place in the baking sheet
Bake for 30 minutes or until golden brown.
