Petits pains farcis à la viande : recette facile

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat while ground chicken is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

bread dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought saves time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

In a bowl, mix 1 tablespoon of sugar with 600 g of flour.

Add 1 teaspoon of salt and mix well.

Add 11 g of instant yeast and mix again.

Make a well in the center and add 49 ml of olive oil.

Add 2 whole eggs and 300 ml of warm milk, then start to combine the dough by hand, adding more milk if needed.

Knead for 6 minutes until the dough is soft and not sticky.

Coat the dough with a little oil and let it rest for 1 hour.

In the meantime, prepare the filling by heating 2 tablespoons of oil.

Sauté 400 g of ground meat, adding 1/2 tablespoon of curry spice, 1 teaspoon of paprika, and some black pepper.

Stir well and season with salt to taste.

Add 1 large chopped onion and stir until softened.

Add 1 tablespoon of garlic and ginger, then add 1 chopped tomato and cook until the tomato is well cooked.

Turn off the heat and sprinkle with coriander, then set aside.

Once the dough has doubled in volume, degas and work it a bit before cutting it into 17-18 portions.

Shape each portion into small balls and flatten them into ovals.

Brush the surface with a little water and place some filling in the center.

Cut small strips without going all the way through, then roll the dough over the filling, sealing the ends.

Place on a floured tray and brush with a mixture of milk and egg yolk.

Shape slightly to form a crescent and sprinkle with sesame seeds.

Bake at 180°C for 15-20 minutes, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens