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Cheddar-Stuffed Meat Rolls

Ingredients
    For the Dough:
  • 400 milliliters warm water
  • 50 milliliters of oil
  • 20 grams fresh yeast
  • 700 grams flour
  • 1 teaspoon salt
  • Oil (for greasing the bowl)
  • For the Filling:
  • 1 onion, chopped
  • 500 grams minced beef
  • 2 bay leaves
  • 1 sprig of thyme
  • 2 tablespoons tomato paste
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup wine
  • 1 cup water
  • Cheddar cheese, shredded
  • Hot peppers, pitted (optional, for those who like it spicy)
Instructions
  1. Prepare the Dough:
    • In a large bowl, combine 400 ml of warm water, 50 ml of oil, and 20 g of fresh yeast.
    • Add 700 g of flour and 1 teaspoon of salt.
    • When the dough starts to form, transfer it to a work surface.
    • Knead the dough for about 10 minutes until smooth.
    • Grease the bowl with oil, place the dough back in, and let it rise for about 1 hour, or until it triples in volume.
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  2. Prepare the Filling:
    • Heat oil in a saucepan and sauté the chopped onion for a few minutes.
    • Add 500 g of minced beef and cook until browned.
    • Add 2 bay leaves, a sprig of thyme, and 2 tablespoons of tomato paste.
    • Season with salt and black pepper.
    • Pour in 1 cup of wine and 1 cup of water.
    • Let the mixture simmer for about 30 minutes until it thickens.
    • Remove from heat and let it cool.
  3. Assemble the Rolls:
    • Once the dough has risen, place it on a floured work surface.
    • Divide the dough into 8 equal pieces.
    • Take each piece, shape it into an oval, and sprinkle cheddar cheese on the edges.
    • Seal the edges well with your fingers.
    • Place a generous amount of the filling in the center and add more cheddar cheese on top.
    • Preheat the oven to 200°C (392°F).
    • Place the rolls on a baking tray and bake until they are golden brown on top.
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