Watch the Full Step-by-Step
Servings: 16
- Large skillet
- Rolling Pin
- Mixing bowls
- Baking sheet
- Pastry brush
- Kitchen scale
INGREDIENTS
- 2¼ pounds/1 kilogram bread flour
- 2 tablespoons/18 grams active dry yeast
- 6 tablespoons/75 grams sugar
- 1 tablespoon/18 grams salt
- ¾ cup/170 grams oil
- 2¼ cups/550 milliliters water
- 1 large egg yolk/18 grams
- 1 tablespoon water
- Sesame seeds, for sprinkling
Filling:
- 1¾ pounds/800 grams ground beef
- 1 large onion, finely chopped
- ¼ cup pine nuts
- ¼ cup oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic
- 2 tablespoons tomato paste
- ½ cup boiling water
INSTRUCTIONS
- Heat the oven to 350°F/180°C, preferably with convection.
- Combine the flour, yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Mix on low speed. Gradually add the water and oil, then add the salt after 1 minute. Knead until smooth and elastic, about 10 minutes.
- Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and a kitchen towel. Let rise until doubled in volume, about 1 hour.
- Meanwhile, make the filling. Heat the oil in a large skillet over medium heat. Add the onion and pine nuts and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
- Add the beef and cook, breaking it up with a wooden spoon, until no longer pink. Stir in the paprika, cumin, cinnamon, nutmeg, salt, pepper and granulated garlic.
- Whisk the tomato paste into the boiling water and add to the skillet. Stir well and cook until the liquid has reduced and the filling is cohesive, about 15 minutes. Transfer to a bowl and let cool completely.
- Turn the dough onto a lightly floured surface and gently press out the air. Divide into 16 pieces, each weighing 3½ to 4¼ ounces/100 to 120 grams. Shape into balls, cover with a towel and let rest for 20 minutes.
- Working with one piece at a time, flatten the dough and roll into a small square. Place some filling in the center. Fold the sides toward the center, then roll the bottom edge upward to enclose the filling. Place seam-side down on a parchment-lined baking sheet.
- Cover with a towel and let rise for 20 minutes.
- Whisk the egg yolk with the water. Brush the rolls with the egg wash and sprinkle with sesame seeds.
- Bake until puffed and golden brown, about 30 minutes. Let cool slightly before serving.