Spanish-Style Stuffed Pastries

Ingredients

• 0.5 cube fresh yeast (21 g)
• 125 ml lukewarm milk
• 1 pinch sugar
• 300 g flour
• 1 pinch salt
• 1 egg yolk
• 75 g soft butter
• 1 onion
• 1 Garlic clove
• 1 tbsp plant oil
• 1 red bell pepper
• 1 small jalapeño
• 400 g mixed ground meat
• Salt
• pepper (ground)
• 2 tbsp crème fraîche
• 1 tsp tomato paste
• 2 tbsp freshly chopped parsley
• 1 tbsp breadcrumbs (as needed)
• 1 egg

Instructions

1. 1.

   Crush the yeast and mix with milk and sugar. Combine flour and salt, place in a bowl, press a well in the center, add the egg yolk, butter, and yeast mixture, then knead with dough hooks until smooth. Add more flour or milk if needed (the dough should not stick but also not be crumbly). Shape into a ball, cover with plastic wrap, and refrigerate overnight.

2. 2.

   Preheat oven to 200°C (400°F) on both top and bottom heat.

3. 3.

   For the filling, peel and finely chop onion and garlic, sauté in hot oil. Halve bell pepper and jalapeño, remove seeds and white membranes, wash the pepper, then finely chop with the jalapeños. Add to onions and cook briefly. Add ground meat and brown until crumbly. Season with salt and pepper. Mix crème fraîche, tomato paste, and parsley into the meat mixture. If too soft, add a little breadcrumbs.

4. 4.

   Roll out chilled dough on a floured surface to about 3 mm thickness. Cut circles with a round cutter (12-15 cm diameter). Place filling in the center of each circle, brush edges with egg white, fold into half-moons and seal with a fork. Beat yolk with 1-2 tbsp water and brush pastries. Bake in preheated oven for 15-20 minutes until golden brown.