Closed and open esfirra recipes with irresistible fillings




Photograph: Cooking Information

Photograph: Cooking Information

For you who love pasta, how about making ready a tasty mouth-watering recipe? Along with being tasty and mushy, esfirras will be ready to rejoice particular dates, similar to birthdays.

These delicacies may function a dinner choice, particularly in terms of the weekend when no person needs to spend so much of time enthusiastic about elaborate menus, proper?

For that reason, Guia da Cozinha has separated 5 recipes that adjust with fillings from the extra conventional minced meat to mad meat. See closed and open esfirra recipes and put together them as we speak!

Scrumptious closed and open esfiha recipes

Conventional meat skewer



Photo: Cooking Guide

Photograph: Cooking Information

Photograph: Cooking Information

Climate: 1h30 (+2h30 break)

Efficiency: 20 models

Problem: simple

components

  • 1 pill of recent brewer’s yeast (15g)
  • 1 tablespoon of salt
  • 3 tablespoons of sugar
  • 1 and 1/2 cups (tea) water
  • 1 egg
  • 3 tablespoons of oil
  • 5 cups wheat flour (roughly)
  • Oil and wheat flour for greasing and flouring
  • 1 egg yolk for brushing

Filling

  • 500 g of minced meat
  • 2 chopped seedless tomatoes
  • 1 diced onion
  • 1 lemon juice
  • Salt and pepper to style

mode of preparation

In a bowl combine the yeast, salt and sugar till dissolved. Add the water, egg, oil and blend. Add the flour, a bit at a time, kneading together with your fingers till it varieties a homogeneous mass that comes off your fingers. If crucial, add extra flour. Cowl and go away to relaxation for 1 hour. Combine the components for the filling in a bowl, put them in a colander and go away to empty for 1 hour. Roll out the dough on a floured floor till it turns into skinny. With a spherical pastry cutter, make medium circles, divide the filling between them and shut, becoming a member of the ends and forming triangles. Place in a greased and floured pan, cowl and go away to relaxation for one more half-hour. Brush with egg yolk and bake in a preheated medium oven for 25 minutes or till golden brown. Take away and serve.

Open sausage esfirra with cheese



Photo: Cooking Guide

Photograph: Cooking Information

Photograph: Cooking Information

Climate: 1h20 (+1h relaxation)

Efficiency: 80 models

Problem: simple

components

  • 4 tablets of recent brewer’s yeast (60g)
  • 3 cups of milk (heat)
  • 1/2 cup (tea) of oil
  • 4 eggs
  • 1 tablespoon of sugar
  • 2 tablespoons of margarine
  • 1 teaspoon of salt
  • 9 cups wheat flour (tea)
  • Tender wheat flour for flouring
  • Oil for greasing

Filling

  • 4 slices of pepperoni sausage with out minced pores and skin
  • 1 tablespoon of oil
  • 1 chopped onion
  • 2 chopped tomatoes
  • 2 tablespoons of chopped parsley
  • 400 g of grated mozzarella

mode of preparation

For the dough, beat all of the components, besides the flour, in a blender till easy. Flip off and, in a bowl, pour over the flour. Combine with a spoon till included. Switch the dough to a flippantly floured floor and knead for 10 minutes or till the dough is mushy and elastic. Cowl and go away to relaxation for 1 hour.

For the filling, grind the peppers within the blender. Warmth a pan with oil over medium warmth and fry the peppers till golden brown. Take away from warmth, drain, add the onion, tomato, parsley and put aside. Divide the dough into parts and type rolls of 4 cm in diameter. Minimize into 2 cm thick slices, open the parts together with your fingertips making a slight edge on the edges and prepare on a buttered baking tray. Distribute the peppers and sprinkle some cheese on high. Bake in a preheated oven for quarter-hour or till golden brown and the cheese is melted. Take away and serve.

Open minced meat sphirra



Photo: Cooking Guide

Photograph: Cooking Information

Photograph: Cooking Information

Climate: 1h20 (+15min break)

Efficiency: 35

Problem: simple

Substances:

  • 1/2 cup (tea) of oil
  • 1 and 1/2 cups of heat water
  • 1 egg
  • 1 tablespoon of salt
  • 2 tablespoons of sugar
  • 15 g of recent yeast
  • 500 g of soppy wheat flour
  • Tender wheat flour for flouring
  • Oil for greasing

Filling:

  • 500 g of minced meat
  • 1 small onion
  • 2 tablespoons of olive oil
  • Salt and pepper to style
  • 2 tomatoes minimize with out pores and skin and with out seeds

Methodology of preparation:

Within the blender, beat the dough components, besides the flour, till easy. Pour right into a bowl, add the flour, a bit at a time, and blend till disapproving of your fingers. Go away to relaxation for quarter-hour. In a bowl combine all of the components for the filling. On a floured floor, open the dough with a rolling pin and minimize it into circles. Unfold the filling and barely fold the perimeters. Place in a greased roasting pan and place in a preheated medium oven for half-hour or till golden brown. Serve.

esfirra of loopy meat



Photo: Cooking Guide

Photograph: Cooking Information

Photograph: Cooking Information

Climate: 1h10 (+40min relaxation)

Efficiency: 45 models

Problem: simple

components

  • 2 tablets of recent brewer’s yeast (30g)
  • 2 tablespoons of sugar
  • 1 tablespoon of salt
  • 1 and 1/2 cups (tea) water
  • 5 tablespoons of butter
  • 5 tablespoons of oil
  • 2 eggs
  • 5 cups wheat flour (roughly)
  • cornmeal to sprinkle
  • Butter for greasing
  • 2 egg yolks for brushing

Filling

  • 3 tablespoons of oil
  • 1 chopped onion
  • 4 cups cooked and shredded beef
  • 2 chopped seedless tomatoes
  • 1/2 yellow pepper chopped
  • 1 cup of chopped inexperienced olives
  • Salt, pepper and chopped parsley

mode of preparation

Warmth a pan with the oil over medium warmth and fry the onion till mushy. Add the meat, tomato, pepper, olive, salt, pepper, parsley and brown for five minutes. Flip off and reserve. In a bowl combine the yeast, sugar and salt till dissolved. Add the water, butter, oil, eggs and blend. Add the flour and knead till a homogeneous dough is shaped. If crucial, add extra flour. Cowl and go away to relaxation for 40 minutes. Roll out the dough on a floor sprinkled with cornmeal till it’s skinny. Minimize into circles with an edge or cutter. Divide the filling between the circles, maintaining the sting. Be part of three ends within the heart and shut giving the form of a ball. Place in a big greased and sprinkled with cornmeal. Brush with egg yolk and bake in a preheated medium oven for 25 minutes or till golden brown. Take away and serve.

Hen esfirra with corn



Photo: Cooking Guide

Photograph: Cooking Information

Photograph: Cooking Information

Climate: 1h30 (+1h relaxation)

Efficiency: 90

Problem: simple

components

  • 10 cups wheat flour (tea)
  • 45g of natural yeast
  • 1 cup vegetable shortening (tea)
  • 1/2 cup margarine (tea)
  • 12 tablespoons of oil
  • 1 cup of water (heat)
  • 1 cup milk (heat)
  • 3 eggs
  • 1 tablespoon of sugar
  • 1 tablespoon(s) of salt
  • Wheat flour for dusting the floor
  • Oil for greasing

Filling

  • 2 tablespoons of margarine
  • 1 giant onion chopped
  • 1 kg cooked and minced hen breast
  • 2 cans of drained corn
  • 1/2 cup chopped parsley (minced)
  • Salt and black pepper to style
  • 400 g of mozzarella

mode of preparation

Sift the wheat flour. Beat the remainder of the components in a blender, pour over the flour and blend. Switch to a floured floor and knead the dough. Cowl and go away to relaxation for 1 hour. Soften the margarine and fry the onion till clear. Add the hen and corn and saute for five minutes. Take away from the warmth, season with salt, pepper and blend with the inexperienced odor. Chop the mozzarella in a blender and put aside. Divide the dough into balls, open, add a bit hen and mozzarella. Shut forming a triangle and switch to a greased roast. Deliver to prepare dinner in a excessive oven, till golden brown.

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