Cheddar-Stuffed Meat Rolls
Ingredients
- 400 milliliters warm water
- 50 milliliters of oil
- 20 grams fresh yeast
- 700 grams flour
- 1 teaspoon salt
- Oil (for greasing the bowl)
- 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)
For the Dough:
For the Filling:
Instructions
- 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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- 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.
- 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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