Mini Batbouts with Magic Dough and Three Fillings

Ingredients

• 500 g Type 45 flour (all‑purpose flour)
• 125 g Plain yogurt (whole, unsweetened yogurt)
• 100 g Warm water (temperature about 35 °C)
• 60 g Warm milk (or replace with water for a total of 160 g water)
• 80 g Sunflower oil (neutral oil)
• 15 g White sugar
• 7 g Fine salt
• 3 g Baking powder (leavening powder)
• 8 g Dry yeast (instant yeast)
• 80 g Frozen spinach (thawed and well drained)
• 120 g Cooked potatoes (cooked, diced)
• 10 g Butter (for sautéing the spinach)
• 50 ml Fresh cream (5 cl)
• 120 g Smoked salmon (thinly sliced)
• 50 g Creamy fresh cheese (Philadelphia‑type)
• to taste Black pepper (ground)
• 1 tsp Lemon juice
• 200 g Ground meat (beef or lamb) (low‑fat)
• 1 Red bell pepper (diced)
• 1 Green bell pepper (diced)
• 1 Onion (thinly sliced)
• 15 ml Olive oil (1 tbsp for cooking)
• 1 pinch Salt
• 1 pinch Turmeric
• 1 pinch Ground ginger
• 1 pinch Ground coriander
• 1 tsp Paprika
• 0.5 tsp Cumin
• 1 tsp Dried thyme
• 300 g Chicken fillet (diced)
• 100 g Cooked potatoes (cooked, diced)
• 50 g Square or triangular cheese (soft cheese type)
• 15 ml Oil (sunflower or olive) (1 tbsp for cooking the chicken)
• 1 pinch Ground ginger (for the chicken)
• 1 pinch Turmeric (for the chicken)
• 1 pinch Curry powder
• a few sprigs Fresh parsley (for final garnish)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift the flour, add the sugar, salt, baking powder and dry yeast. Mix evenly.

   Time: PT10M

2. Incorporate the liquids and knead

   Make a well in the center, pour in the yogurt, warm milk (or the extra water), sunflower oil and warm water. Mix then knead 5‑10 min on medium speed (or 8 min by hand) until a supple, non‑sticky dough forms.

   Time: PT10M

3. First rise

   Shape into a ball, cover with plastic wrap and let rest in a warm place until it doubles in size (about 45 minutes).

   Time: PT45M

4. Divide the dough and short rest

   On a lightly floured work surface, deflate the dough, divide into equal balls (about 30 g each) and let rest 2 minutes to relax the gluten.

   Time: PT2M

5. Roll out and cut the mini batbouts

   With a rolling pin, flatten each ball into a thin disc (≈ 5 mm). Use the cutter to cut circles about 6 cm in diameter.

   Time: PT5M

6. Second rise

   Place the discs on a clean kitchen towel, cover again with plastic wrap and let rise 25 minutes.

   Time: PT25M

7. Cooking the mini batbouts

   Heat a non‑stick skillet over medium heat. Place the batbouts, cook 20 seconds, flip, cook another 20 seconds. Repeat while moving them for even cooking, until a nice golden color is achieved (about 2‑3 minutes total).

   Time: PT20M

   Temperature: feu moyen

8. Prepare the spinach‑salmon filling

   Melt the butter in a pan, sauté the spinach 2 minutes, add the fresh cream, smoked salmon sliced, potato dice, season with pepper, add a splash of lemon juice, then stir in the fresh cheese. Mix and remove from heat.

   Time: PT10M

   Temperature: feu moyen

9. Prepare the ground meat with peppers filling

   In a skillet, heat olive oil, add onion, peppers and ground meat. Season with salt, pepper, turmeric, ginger, coriander, paprika, cumin. Cook until browned, add thyme at the end of cooking.

   Time: PT10M

   Temperature: feu moyen‑fort

10. Prepare the spiced chicken filling

    Sauté the onion and chicken in oil, add the spices (ginger, turmeric, curry, pepper, salt). Stir in the cooked potatoes, fresh cream and the square cheese, mix, sprinkle with chopped parsley and remove from heat.

    Time: PT10M

    Temperature: feu moyen‑fort

11. Assemble and serve

    Let the batbouts warm slightly, cut them in half and fill with the filling of your choice. Serve hot or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g