Baked stuffed semmen (homemade puff pastry)

Ingredients

• 500 g Type 45 flour (Sift before use)
• 100 g Extra fine semolina (Adds crunch to the dough)
• 2 c. à soupe Olive oil (For the dough)
• 0.5 c. à café Salt
• 1 c. à soupe White vinegar (Helps dough flexibility)
• 330 g Water (Room temperature)
• 1 piece Green bell pepper (Core and dice)
• 2 pieces Small red bell peppers (Core and dice)
• 1 large Onion (Finely chop)
• 300 g Ground meat (beef or lamb) (Choose lean meat)
• 1 c. à soupe Cooking oil (For sautéing the filling)
• 1 c. à café Paprika (More than other spices)
• 1 c. à café Turmeric
• 0.5 c. à café Ground cumin
• 0.5 c. à café Ground ginger
• a few drops Soy sauce (optional) (To enhance umami flavor)
• 50 g Pitted olives (Cut into very small dice)
• 10 g Fresh cilantro (Coarsely chopped)
• 30 g Chinese vermicelli (cellophane noodles) (Soak 5 min in boiling water, drain and cut with scissors)
• 80 g Unsalted butter (Mixed with cornstarch before being incorporated into the dough)
• 1 c. à café Cornstarch (maïzena) (Helps lighten the puff pastry)
• 100 g Grated mozzarella (Add on top before the last minute of baking)
• 10 g Fresh parsley (Chopped, for final garnish)

Instructions

1. Prepare the dough

   In a large bowl, combine the flour, semolina, salt, oil, vinegar and gradually add the water while kneading until a smooth, homogeneous dough forms.

   Time: PT10M

2. Dough resting

   Shape into a ball, cover with a clean cloth and let rest at room temperature for 2 hours. No leavening is used; the rest makes the dough more pliable.

   Time: PT2H

3. Prepare the filling

   Heat the oil in a skillet over medium‑high heat. Add the chopped onion, diced green and red bell peppers, then the ground meat. Sauté until the water evaporates, season with salt, add paprika, turmeric, cumin, ginger and a pinch of salt. Stir, then add a few drops of soy sauce (optional).

   Time: PT15M

4. Add olives, cilantro and vermicelli

   Stir in the finely chopped olives, the coarsely chopped fresh cilantro, then the Chinese vermicelli that have been pre‑soaked 5 min in boiling water and cut with scissors.

   Time: PT5M

5. Let the filling cool

   Spread the filling on a plate and let it cool completely before using.

   Time: PT5M

6. Prepare the butter‑cornstarch mixture

   Melt the butter, let it cool slightly, then mix with the cornstarch until a homogeneous paste forms.

   Time: PT5M

7. Divide and roll out the dough

   Divide the rested dough into 6 balls (beginner) or 12 balls (expert). On a lightly floured work surface, roll each ball into a very thin, almost translucent disc.

   Time: PT15M

8. Butter‑cornstarch lamination

   Brush the surface of the disc with the butter‑cornstarch mixture. Fold the disc into thirds (center to sides), then fold again to create multiple layers. Repeat 2‑3 times, adding a little butter between each fold.

   Time: PT10M

9. Shape the stuffed semmen

   Cut each disc into 4 equal parts (or diamond shapes). Place a spoonful of filling in the center, add a bit of grated mozzarella, then fold the edges and pinch to seal. Repeat with all pieces.

   Time: PT15M

10. Rest before baking

    Place the semmen on a baking sheet lined with parchment paper, cover lightly and let rest for 5 minutes so the dough relaxes.

    Time: PT5M

11. Preheat the oven

    Preheat the oven to 200°C using static heat.

    Time: PT10M

    Temperature: 200°C

12. Bake

    Bake the semmen for 25‑30 minutes, until they are golden and very crisp.

    Time: PT30M

    Temperature: 200°C

13. Finishing and serving

    Remove the semmen, sprinkle with chopped fresh parsley and serve immediately while hot and crisp.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Type 45 flour: All‑purpose flour
• Instead of Extra fine semolina: Medium semolina
• Instead of Olive oil: Sunflower oil
• Instead of White vinegar: Apple cider vinegar
• Instead of Green bell pepper: Zucchini
• Instead of Small red bell peppers: Sweet paprika
• Instead of Onion: Shallot
• Instead of Ground meat (beef or lamb): Ground chicken, Plant‑based ground meat
• Instead of Cooking oil: Olive oil
• Instead of Paprika: Sweet pepper
• Instead of Ground cumin: Cumin seeds
• Instead of Ground ginger: Fresh grated ginger
• Instead of Soy sauce (optional): Tamari
• Instead of Pitted olives: Capers
• Instead of Fresh cilantro: Flat‑leaf parsley
• Instead of Chinese vermicelli (cellophane noodles): Fine rice noodles
• Instead of Unsalted butter: Margarine
• Instead of Cornstarch (maïzena): Potato starch
• Instead of Grated mozzarella: Grated cheese such as Emmental
• Instead of Fresh parsley: Cilantro

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Rolling pin
• Clean work surface
• Chef's knife or pizza cutter
• Pan or saucepan for the filling
• Wooden spoon
• Small saucepan for vermicelli
• Colander
• Baking sheet
• Parchment paper (optional)
• Oven
• Kitchen brush (optional)
• Spatula (optional)

Critical Steps — Do Not Skip

• Dough resting 2 hours without leavening
• Lamination with butter‑cornstarch (multiple folds)
• Properly seal the edges to prevent filling leaks
• Bake at 200°C until golden

Chef Tips from the Video

• Use semi‑salted butter for a richer flavor.
• Lightly sprinkle sesame seeds before baking for extra crunch.
• Serve with a mint yogurt sauce to balance the spices.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2–3 days. Reheat in the oven before serving.

Freezer: Wrap individually and freeze up to 1 month. Thaw in the refrigerator then reheat in the oven.

Room temperature: Consume the same day; they lose crispness quickly.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• The filling keeps 24 h refrigerated, up to 3 days if well covered.
• The semmen can be assembled, frozen raw and baked directly from the freezer (add 5 minutes baking time).