{"id":3532,"date":"2021-06-09T16:19:05","date_gmt":"2021-06-09T14:19:05","guid":{"rendered":"http:\/\/brasil.polardemo.it\/?p=3532"},"modified":"2021-06-09T16:19:06","modified_gmt":"2021-06-09T14:19:06","slug":"esfiha-fechada-beef-pasties","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=3532","title":{"rendered":"Esfiha fechada (Beef Pasties)"},"content":{"rendered":"\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/p>\n\n\n\n


The origin of the “esfiha” is Lebanese and dates back to the origins of bread, which received a layer of meat and onion. It is also believed that “esfiha fechada” (closed esfiha) is a variation of the original dish when it arrived in the West.
It is a delicious snack to be served with lemon wedges and hot pepper, but it can also serve it as a main dish, accompanied by green salad.<\/p>\n\n\n\n


Ingredients<\/strong>
<\/p>\n\n\n\n

For the dough:<\/strong>
\u2022 30 g fresh brewer’s yeast
\u2022 2 teaspoons sugar
\u2022 270 ml warm milk
\u2022 2 teaspoons salt
\u2022 150 ml corn oil
\u2022 500 g all-purpose flour, approximately<\/p>\n\n\n\n


For the filling:<\/strong>
\u2022 500 g ground beef
\u2022 \u00bd lemon juice
\u2022 1 mature tomato
\u2022 \u00bd onion
\u2022 \u00bc sweet pepper
\u2022 oil, salt and black pepper<\/p>\n\n\n\n


To brush the top of pasties:<\/strong>
\u2022 2 egg yolks
\u2022 1 tablespoon olive oil<\/p>\n\n\n\n

Preparation method<\/strong><\/p>\n\n\n\n

Preparation of the dough:<\/strong><\/p>\n\n\n\n

  1. Dissolve the fresh brewer’s yeast and sugar in the warm milk and let rise covered and protected (inside the oven, turned off) for 15 – 30 minutes.<\/li>
  2. Add oil, salt and flour to the yeast mixture.<\/li>
  3. Knead dough with hands and let rise until it about doubles in volume.<\/li><\/ol>\n\n\n\n

    Preparation of the filling:<\/strong><\/p>\n\n\n\n

    1. Chop the onion and the sweet pepper and saut\u00e9 in a little oil. The original recipe uses the onion and the sweet pepper raw, but some people might find it slightly heavy.<\/li>
    2. Chop the tomatoes and add with the other ingredients for the filling, mixing well; saut\u00e9.<\/li>
    3. Season it with salt and black pepper.<\/li><\/ol>\n\n\n\n

      To assemble the esfihas:<\/strong><\/p>\n\n\n\n

      1. Roll out the dough to about a 2mm thickness.<\/li>
      2. Cut out 10 cm diameter (approximately) discs.<\/li>
      3. Place a tablespoon of filling in center of the dough disk. Fold three edges of the disk over the filling like an envelope, to form a triangle. Pinch the edges close.<\/li>
      4. Place the esfihas seam-side down on a baking sheet lined with grease-proof paper.<\/li>
      5. Brush with beaten egg yolk and let them rise until puffy and almost doubled in size.<\/li>
      6. Bake at 200\u00b0C for about 25 minutes, until golden brown.<\/li>
      7. They may be frozen already baked and heated in a hot oven just before serving.<\/li><\/ol>\n\n\n\n

        Yield: 35 esfihas.<\/p>\n\n\n\n


        Posted on: 11 November 2011<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        CLICK HERE TO WATCH THE VIDEO The origin of the “esfiha” is Lebanese and dates back to the origins of bread, which received a layer of meat and onion. It is also believed that “esfiha fechada” (closed esfiha) is a variation of the original dish…<\/p>\n","protected":false},"author":2,"featured_media":3530,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,46,55],"tags":[],"class_list":["post-3532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-en","category-recipes-en","category-savoury-dishes-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3532"}],"version-history":[{"count":1,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3532\/revisions"}],"predecessor-version":[{"id":3534,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3532\/revisions\/3534"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/3530"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}