Pastry Cigars stuffed with peppers and parsley

Ingredients

• 2 cloves Garlic (Minced)
• 1 medium Onion (Minced)
• 3 units Peppers (Mixed colors, seeded and diced)
• 30 g Flat parsley (Finely chopped)
• 300 g Wheat flour (Sifted)
• 200 g Fine semolina (extra semolina)
• 200 ml Water (Warm, added gradually)
• 20 g Butter (Melted, for brushing the dough)
• 1 Egg yolk (Beaten with a pinch of smoked paprika)
• 1 pinch Smoked paprika
• 1 tsp Salt
• ½ tsp Black pepper (Freshly ground)

Instructions

1. Prepare the filling

   Mince the garlic and onion using a food processor or a knife. Dice the peppers and chop the parsley. Sauté everything in a skillet with a drizzle of oil over medium heat until the liquid evaporates and the vegetables are lightly browned.

   Time: PT15M

   Temperature: Medium

2. Prepare the dough

   In a bowl, combine the flour and fine semolina. Gradually add the warm water while mixing until a homogeneous dough forms. Knead by hand or with a mixer for 10 minutes until the dough is supple and elastic.

   Time: PT15M

3. Rest the dough

   Form a ball with the dough, cover with plastic wrap and let rest for 10 minutes at room temperature.

   Time: PT10M

4. Shape the cigars

   Divide the dough into small balls the size of a mandarin (≈30 g). On a lightly floured work surface, flatten each ball into a long rectangle (about 12 cm long). Lightly brush with melted butter, place a tablespoon of filling in the center, fold the edges and roll to form a cigar. Seal the ends by gently pressing.

   Time: PT20M

5. Brush and prepare for baking

   Place the cigars on a baking sheet lined with parchment paper. Brush each cigar with the beaten egg yolk and a pinch of smoked paprika.

   Time: PT5M

6. First bake

   Place the sheet in a preheated oven at 180 °C and bake for 30 minutes until the cigars are golden.

   Time: PT30M

   Temperature: 180°C

7. Finishing

   Remove the sheet, quickly brush the cigars with a little melted butter for extra shine, then return to the oven for an additional 5 minutes.

   Time: PT5M

   Temperature: 180°C

8. Rest and serve

   Let the cigars rest for 5 minutes before serving them with a soup or a green salad.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g