- 400 g minced meat (beef)
- 1 dl meat bouillon
- 0.75 tsp. salt
- 1 onion, finely chopped
- 2 tbsp. olive oil
- 1 tbsp. peanut oil
- 2 clove of garlic, pressed
- 2.25 dl lukewarm water
- 0.5 yeast (approx. 20 g), crumbled
- 1 yellow pepper (approx. 150 g), cut into small cubes
- 120 g mushrooms, cut into thin slices
- 0.5 tbsp. tomato puree
- 0.5 dl white wine
- 350 g hard wheat flour
- 2 tbsp. sultanas
- 0.5 tsp. cayenne pepper
- 120 g mountain cheese (e.g. extra Pro Montagna organic Graubünden mountain cheese), coarsely grated
- a little white flour
Mix the flour and the remaining ingredients including yeast in a bowl. Add the oil and water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size.
Heat the oil in a non-stick frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan. Add a little oil to the same pan, add the mushrooms and peppers and fry for approx. 3 mins. Add the onion and garlic and fry briefly. Return the meat to the pan, stir in the tomato puree and sultanas. Pour in the stock and wine, simmer for about another 2 mins., season. Allow the filling to cool.
Shaping: Divide the dough into 8 portions, dust the work surface with a little flour and roll out (each about 18cm Ø). Coat the edges of the pastry dough with a little water. Divide the cheese and meat filling onto the centre of the dough rounds. Firmly press the front and back edges of the dough together over the filling. Shape the seal into a wave pattern, place the meat parcels on an oven tray lined with baking paper and dust with a little flour.
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.
- 2h 20 Preparation/cooking time: ca. 60m + Bake: ca. 20m + Allow to rise: ca. 60m
- Servings For 8 pieces
- Nutrition 351 Kcal