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Recipe of Minis Fatay Argentinos
Recipe

Minis Fatay Argentinos

1h 30 mins
Half
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Try this recipe from Minis Fatay Argentinos, which are Arabic type emulsions with leavened dough, stuffed. You can use them as a rich snack or as an entrance for food.
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Ingredients

25 portions
  • 500 grams flour
  • 25 grams yeast, cool
  • 2 teaspoons sugar
  • 300 milliliters Water, tibia
  • 1 tablespoon salt
  • 2 tablespoons oil
  • 1 tablespoon lard, melted
  • 1/2 kilos meat, Special minced (without fat), for filling
  • 1 kilo onion, , for the filling
  • 1/2 roasted red peppers, large, for the filling
  • 3 garlic, , for the filling
  • 1 teaspoon sugar, , for the filling
  • 1/2 sausages, of beef or pork, for filling
  • 1 leave bay (laurel), , for the filling
  • 3 tomatoes, peeled, for filling
  • salt, to taste, for filling
  • black pepper, to taste, for filling
  • Chili peppers, ground to taste, for filling
  • peppermint, to taste, for filling

Preparation

First prepare the filling: 1. Place the red pepper on fire and burn the skin, peel without placing it in water so that the smoke does not disappear. 2. Boil the tomatoes 1 minute only and remove the skin in cold water. 3.Cut the onion double cicelado, chop the garlic, chop the verdeo, peel the chorizo. Fry the onion first, add the chopped morrón, when they brown, add the garlic, cook well (without burning) place the sausage and then the meat stirring with 2-pronged fork, once the meat is pink (do not cook too much) add a c. of sugar and the laurel, cook and remove, place in a dish until it cools and season to taste (salt, pepper, ground pepper and mint). In cold add the tomato concassé and place in the refrigerator stirring from time to time while preparing the dough.
MASS: Make an 8 with the flour, but the roundel from above much smaller Redondel from above: Flour-yeast-water 100gs and sugar Red. From below: Flour-salt-oil-butter-water (200 gs) and fix if you need all or more and feel. Add it little by little. When the yeast foams, join the dough, add enough starter water. Unite the yeast - Join the larger dough - join the 2 doughs. Knead a lot and if it is soft, add more flour. When you take off your fingers, divide the bun with spatula in 3 or 4 parts and hit each part very hard (7 times each). Cover them and make the bun. Leave in a floured bag 20 min. Make choricitos and prepare balls of 30gs. each. Round and let stand 15 min. With floured butter paper. When the mass is sunk when I touch it with my finger, it is ready. Oil the mold with rag with butter. It can be floured too.
Remove the tray from the refrigerator. Preheat the oven. Stretch the balls with oiled palote without crushing them, place the filling in the shape of a triangle (in the center) and fold one side inwards, then the other and finally the base (inwards (there are closed triangles) see photo. stand for 20 minutes Approx Brush with beaten egg the already closed Fatays, can be decorated to taste, cook until golden brown.

TIPS

The filling can be made of chicken with egg and Portuguese sauce, fish with blue cream cheese, white and green wine, cubes of ham and mozzarella with toasted garlic and pesto. Innumerable variants.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Shirley Campos Bass Werner
03/07/2019 08:20:49
Excelente

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