Open Esfiha with Pão Amigo
Ingredients
Part Preparo
Part Recheio
Process
01. Mix the lemon juice with the ground meat in a bowl and let it rest in the refrigerator for approximately 1 hour.
02. Remove the seeds from the tomato and cut it into cubes. Set aside.
03. Cut the onion into cubes. Set aside.
04. Drain the liquid from the ground meat that formed during resting.
05. Add to the ground meat the tomato, the reserved onion cubes, salt, and Syrian pepper to taste, and mix.
06. Then, add the unsalted butter (at room temperature) and mix. Set aside.
PREPARATION
01. Place Zeelandia Pão Amigo, the eggs, and the cold water in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Add the fresh yeast and mix for another minute.
03. Beat at high speed (speed 2) until reaching the veil stage.
04. Divide into 50g portions.
05. Shape into balls and let rest for approximately 30 minutes.
06. Roll out each dough with your fingertips evenly over a mixture of cornmeal and wheat flour. The center should be thinner, and the edges thicker.
07. Place the esfiha doughs on pre-greased baking sheets.
08. Add the reserved filling to each of the esfiha.
09. Bake immediately at 230ºC for approximately 8 minutes in a deck oven.
Tips
- Alternative baking:
* Turbo Oven: 180°C for approximately 8 minutes.
- Other shapes:
* Closed esfiha: Divide into 50g portions. Roll the dough into discs of 8 cm in diameter and add 50g of the filling. Close in esfiha shape. Let rise and brush with eggs. Bake at 210ºC for approximately 10 minutes in a deck oven. Yield: 30 units of 103g.
Yield
30 Units of 101g
Equipment
Mixer , Oven , Scale , Flat Baking Sheets , Knife , Bowl , Cutting Board , Colander
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 85 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 1.5 | % VD (*) |
| Aç adicionados (g) | 1.1 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 197 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Open Esfiha with Pão Amigo
Ingredients
Part Recheio
How to make it
FILLING
01. Mix the lemon juice with the ground meat in a bowl and let it rest in the refrigerator for approximately 1 hour.
02. Remove the seeds from the tomato and cut it into cubes. Set aside.
03. Cut the onion into cubes. Set aside.
04. Drain the liquid from the ground meat that formed during resting.
05. Add to the ground meat the tomato, the reserved onion cubes, salt, and Syrian pepper to taste, and mix.
06. Then, add the unsalted butter (at room temperature) and mix. Set aside.
PREPARATION
01. Place Zeelandia Pão Amigo, the eggs, and the cold water in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Add the fresh yeast and mix for another minute.
03. Beat at high speed (speed 2) until reaching the veil stage.
04. Divide into 50g portions.
05. Shape into balls and let rest for approximately 30 minutes.
06. Roll out each dough with your fingertips evenly over a mixture of cornmeal and wheat flour. The center should be thinner, and the edges thicker.
07. Place the esfiha doughs on pre-greased baking sheets.
08. Add the reserved filling to each of the esfiha.
09. Bake immediately at 230ºC for approximately 8 minutes in a deck oven.
Tips
- Alternative baking:
* Turbo Oven: 180°C for approximately 8 minutes.
- Other shapes:
* Closed esfiha: Divide into 50g portions. Roll the dough into discs of 8 cm in diameter and add 50g of the filling. Close in esfiha shape. Let rise and brush with eggs. Bake at 210ºC for approximately 10 minutes in a deck oven. Yield: 30 units of 103g.
Yield
30 Units of 101g
Equipment
Mixer , Oven , Scale , Flat Baking Sheets , Knife , Bowl , Cutting Board , Colander
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 85 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 1.5 | % VD (*) |
| Aç adicionados (g) | 1.1 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 197 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.