Meat bread

2013-11-28
  • Servings : 6 units
  • Prep Time : 35m
  • Cook Time : 1:15 h
  • Ready In : 2:20 h
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A recipe of bread stuffed with minced meat confectioned with olive oil, onion and garlic, seasoned with nutmeg and pepper, mixed with egg yolk and milk and sprinkled with chopped parsley.

Units: Metric / (Units: US)

Ingredients

  • For the meat:
  • 150 grams / (5 1/3 ounces) beef
  • 2 Portuguese chorizo slices
  • 1 clove of garlic
  • 1 small onion
  • 50 ml / (3 1/3 tablespoons) olive oil
  • Pepper (to taste)
  • Nutmeg (to taste)
  • 1 egg yolk
  • 1 tablespoon milk
  • 50 ml / (3 1/3 tablespoons) cooking water
  • Parsley (to taste)
  • Salt (to taste)
  • For the bread:
  • 1 tablespoon baker’s yeast (fresh or dry yeast)
  • 2 tablespoons olive oil
  • 1 egg
  • Coriander (to taste)
  • 1 egg yolk
  • 250 grams / (8 3/4 ounces) all-purpose flour
  • 125 ml / (1/2 cup) water
  • Oregano (a gosto)
  • Salt (to taste)

Directions

    Step 1


    For the meat:

    In a pressure cooker with a little water seasoned with salt, cook the meat and the chorizo slices ​​about 20 to 25 minutes. When everything is cooked, grind lightly the meat with the chorizo and set aside. Reserve the cooking water.

    Step 2


    In a pan, place the olive oil, chopped garlic, chopped onion, and saute over low heat about three minutes. Add the meat and season with pepper, nutmeg, milk and the cooking water, stir with a wooden spoon and cook on a low heat about ten minutes. Add the egg yolk, stir and leave to cook more two to three minutes. Turn off the heat, sprinkle with chopped parsley and set aside.

    Step 3


    For the bread:

    Dissolve the baker’s yeast on 50 ml / (3 1/3 tablespoons) of the water. Place the flour in a bowl along with the dissolved baker’s yeast, egg, the remaining water, salt and the olive oil. Wrap everything nicely inside the bowl, and then, place the dough over a table sprinkled with a little flour. Rub your hands with a little olive oil to prevent the dough from sticking to your hands and, knead about ten minutes until the dough is fully involved and soft. Allow to rest about 25 minutes in a bowl covered with cling film.

    Step 4


    Grease a baking tray with margarine and sprinkle with flour. Divide the dough into six, place on the tray, knead a little more and give it a square shape. Place small portions of the grinded meat over each dough square, and close the dough over the meat. Leave to rest about ten minutes.

    Step 5


    Brush the top of each bread with beaten egg yolk and sprinkle with oregano.

    Step 6


    Bring to preheated oven at 180°C / (350ºF) about 30 minutes until browned.

 

Nutrition facts per serving (6 units):

Calories: 362
 
Total Fat: 18 g(28%)
 
Saturated Fat: 3.5 g(19%)
 
Cholesterol: 123 mg(41%)
 
Sodium: 129 mg(5%)
 
Total Carbohydrate: 34.5 g(11%)
 
Protein: 15.5 g
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