Un pain à la poêle qui gonfle comme un ballon avec cette farce qui change tout 😯🫓

Ingredients

• 5 g Active Dry Yeast (dry baker's yeast)
• 250 ml Warm Water (divided: 50 ml for yeast, remainder added gradually)
• 350 g All-Purpose Flour (sifted)
• 1 tsp Salt (fine sea salt)
• 1 tsp Granulated Sugar
• 2 tbsp Sunflower Oil (for the dough)
• 2 tbsp Olive Oil (for sautéing the filling)
• 2 Large Onion (sliced into strips)
• 3 Garlic Cloves (minced)
• 200 g Mushrooms (thinly sliced (button or cremini))
• 350 g Veal Steak (cut into thin strips then diced)
• 15 g Fresh Parsley (handful, chopped)
• 50 ml Heavy Cream (liquid cream)
• 100 g Grated Cheese (e.g., Gruyère or Emmental)
• to taste Black Pepper (freshly ground)

Instructions

1. Activate Yeast

   Dissolve 5 g of active dry yeast in 50 ml of warm water (about 38 °C). Stir well and let sit for 5 minutes until foamy.

   Time: PT5M

   Temperature: 38°C

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together 350 g flour, 1 tsp salt, and 1 tsp sugar.

   Time: PT3M

3. Make Dough

   Create a well in the dry mixture, add 2 tbsp sunflower oil and the foamy yeast mixture. Gradually pour the remaining 200 ml warm water while mixing with a spatula until a shaggy dough forms.

   Time: PT5M

4. Knead

   Knead the dough by hand for 3–5 minutes until smooth, slightly sticky, and easily lifts from the hands.

   Time: PT5M

5. First Rise

   Lightly oil the dough ball, place it back in the bowl, cover with a clean towel, and let rise at room temperature for 1 hour (or 45 min if it has doubled).

   Time: PT1H

   Temperature: 22°C

6. Prep Filling Ingredients

   While the dough rises, slice the onions, mince the garlic, slice the mushrooms, and cut the veal into thin strips then dice.

   Time: PT15M

7. Caramelize Onions

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the onion strips and cook, stirring frequently, until deep golden and caramelized, about 15–20 minutes.

   Time: PT20M

   Temperature: Medium (≈150°C pan)

8. Add Garlic and Mushrooms

   Stir in the minced garlic and sliced mushrooms, cooking another 5 minutes until the mushrooms release moisture and start to brown.

   Time: PT5M

   Temperature: Medium

9. Cook Veal

   Add the diced veal to the pan, season with salt and pepper, and sauté 5–10 minutes until the meat is just cooked through and lightly browned.

   Time: PT8M

   Temperature: Medium‑high

10. Finish Filling

    Stir in the chopped parsley, pour in 50 ml heavy cream, and sprinkle the grated cheese. Mix until the cheese melts and the mixture is creamy. Remove from heat and let cool.

    Time: PT3M

11. Shape Dough Pieces

    Turn the risen dough onto a floured surface, divide into 10 equal portions (≈60 g each). Roll each portion into a smooth log, then flatten each log into a thin oval about 1 mm thick.

    Time: PT15M

12. Cook Pocket Breads

    Heat a clean skillet over medium‑high heat. Place one flattened dough piece onto the hot pan, cook 30‑45 seconds, flip, cook another 30‑45 seconds, then continue flipping every 20‑30 seconds until the bread puffs up and is golden all over, about 3–5 minutes total. Remove and place on paper towel to absorb excess flour. Repeat with remaining pieces, using a fresh paper towel between each.

    Time: PT30M

    Temperature: Medium‑high (≈180°C pan)

13. Assemble

    Let the breads cool slightly, then cut each in half with kitchen scissors. Fill with the cooled veal‑mushroom mixture and serve warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g