PETITS PAINS ESCARGOTS FARCIS

In a bowl, combine 500g of flour, 1 tablespoon of sugar, 1 teaspoon of salt, and 25g of yeast.

Add 4 tablespoons of olive oil and 300ml of warm milk to the dry ingredients and mix until a dough forms.

Knead the dough until smooth and let it rise until doubled in size.

For the filling, sauté 3 chopped onions and 2 diced bell peppers in 3 tablespoons of olive oil until soft.

Add 250g of ground meat, 1 teaspoon of salt, 1 tablespoon of paprika, 1 tablespoon of cumin, and 1 teaspoon of ginger to the pan and cook until the meat is browned.

Mix in chopped shallots, parsley, and coriander to the filling.

Once the dough has risen, roll it out and spread the filling evenly over it.

Roll the dough into a log and cut into pieces.

Place the pieces on a baking tray and let them rise again briefly.

For the glaze, mix 1 egg yolk with 1 teaspoon of paprika and 1 tablespoon of milk, then brush over the rolls before baking.

Bake in a preheated oven until golden brown.

Spice Level:

Allergens