Mass:
2 1/2 cups all-purpose flour
2 packets active dry yeast
1 tablespoon salt
1/2 to 1 cup warm milk
75 grams butter or margarine (5 tablespoons)
Filling:
2 tablespoons olive oil
1 1/2 chopped onions
350 grams ground beef
200 grams chopped palmito
salt and black pepper to taste
2 tablespoons chopped parsley
2 tablespoons chopped chives
3/4 cup pitted green olives, sliced
milk for brushing
3 tablespoons grated Parmesan cheese for dusting
Mass:
2 1/2 cups all-purpose flour
2 packets active dry yeast
1 tablespoon salt
1/2 to 1 cup warm milk
75 grams butter or margarine (5 tablespoons)
Filling:
2 tablespoons olive oil
1 1/2 chopped onions
350 grams ground beef
200 grams chopped palmito
salt and black pepper to taste
2 tablespoons chopped parsley
2 tablespoons chopped chives
3/4 cup pitted green olives, sliced
milk for brushing
3 tablespoons grated Parmesan cheese for dusting
Place the flour in a bowl
Make a depression in the center
Add the yeast and mix with the flour
Join the salt and 1/2 cup of milk, adding more flour as needed to form a dough
Knead the dough until it is smooth and elastic
Let the dough rest for 20 minutes
Add the butter or margarine and milk
Gradually add the remaining flour, kneading until the dough comes together
Let the dough rest for another 30 minutes
Prepare the filling
Fry the onion in olive oil
Add the ground beef and cook until browned, stirring occasionally
Add the palmito, salt, and pepper to taste, and cook for an additional minute
Remove from heat, add parsley, chives, and olives, and mix well
Roll out the dough to 1/2 inch thickness
Cover with the filling, roll up, and place in a 30 cm English muffin tin or 2 smaller ones, greased
Let rise for another 40 minutes
Bake at 200°C (400°F) for about 1 hour
10 minutes before finishing, brush with milk and dust with Parmesan cheese (optional)
If making two, serve one and freeze the other, or store in an airtight container for up to 15 days.
