Pan-fried stuffed rolls

Ingredients

• 300 g Type 45 flour (all-purpose flour)
• 300 g Extra fine semolina (very fine semolina)
• 2 cuillères à soupe Sunflower oil (about 30 ml)
• 6 g Dry baker's yeast (or 10‑12 g fresh yeast)
• 1 cuillère à café Salt
• 1 cuillère à café Sugar
• 360 ml Warm water (35‑40 °C)
• 2 Onions (medium, peeled and chopped)
• 1 Red bell pepper (diced)
• 1 Green bell pepper (diced)
• 200 g Ground meat (or ground chicken) (or ground chicken as preferred)
• 1 cuillère à soupe Olive oil (for cooking the stuffing)
• 1 petite poignée Fresh parsley (chopped, added at the end of cooking)
• 1 petite poignée Fresh cilantro (chopped, added at the end of cooking)
• 1 cuillère à café Paprika
• une pincée Fresh ginger (grated)
• 1 cuillère à café Turmeric
• une pincée Black pepper
• 3 cuillères à soupe Sunflower oil (for cooking) (for the pan)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift the flour and semolina. Add the sugar, salt, and dry yeast. Mix quickly.

   Time: PT2M

2. Incorporate the oil and warm water

   Make a well in the center, pour the sunflower oil, then gradually add the warm water while mixing with a wooden spoon until a homogeneous dough forms.

   Time: PT8M

3. Knead the dough and let it rise

   Knead the dough 5‑8 minutes until it is supple and slightly sticky. Form a ball, cover it with plastic wrap and let it double in volume in a warm place.

   Time: PT45M

4. Prepare the stuffing

   Heat a drizzle of olive oil in a pan over medium‑high heat. Add the chopped onions, red and green bell peppers, sauté 3‑4 minutes. Add the ground meat, paprika, turmeric, ginger, salt and pepper. Cook 5‑7 minutes until the liquid evaporates. At the end of cooking, stir in the chopped parsley and cilantro.

   Time: PT10M

5. Cool the stuffing

   Transfer the stuffing to a dish and let it cool completely (about 5 minutes).

   Time: PT5M

6. Divide and flatten the dough

   On a lightly floured work surface, cut the risen dough into 13 balls of 80‑85 g each. Flatten each ball into a disc about 8 cm in diameter, not too thin nor too thick.

   Time: PT10M

7. Stuff and seal the rolls

   Place a tablespoon of stuffing in the center of each disc. Fold the edges and pinch to seal, reforming a small ball. If you are not quick, cover the balls with plastic wrap to prevent them from drying out.

   Time: PT5M

8. Quick rest (optional)

   Let the stuffed rolls rest for 5 minutes under a damp cloth before cooking.

   Time: PT5M

9. Pan cooking

   Heat a non‑stick pan over medium heat, add a drizzle of sunflower oil. Place 2‑3 rolls at a time, cook 2‑3 minutes until the bottom is golden, add a little oil on top, flip and cook the other side 2‑3 minutes. Repeat until the dough is used up.

   Time: PT20M

10. Serve

    Serve the warm rolls plain or with butter, jam, or honey as desired.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

8 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g