Plat principal
Pili Pili (Stuffed Meat Pastries)
Crispy fried pastries stuffed with seasoned minced meat, served with a homemade tomato sauce.
Prep2 h 30
Cooking40 min
Total3 h 10
Servings6
DifficultyHard
Calories450 kcal
Preparation
3 h 10- Mix the flour and yeast. Add the softened butter and mix well by hand.
- Add the eggs one by one to the flour. Mix well. In a bowl put 120 ml of water and add a big pinch of salt.
- Pour the water in little by little, kneading to obtain a smooth, non-sticky dough. Form a ball and let it rest for 2 hours under a cloth.
- In a saucepan, pour the olive oil and sauté the crushed garlic and the minced onion.
- Add the peeled tomatoes cut into large cubes. Season to taste. Let it simmer for 20 minutes.
- Put a little oil in a frying pan and sauté the minced meat, onion, garlic and the diced bell pepper.
- Chop the parsley, garlic cloves, peppercorns, salt, chillies and chives.
- Add the meat to the herb mix and stir, adjusting the seasoning if needed.
- Roll out the dough. The thinner it is, the better your pastries will be. Cut the dough into squares or discs.
- Place a little filling, fold the dough over and pinch the edges with a fork.
- Heat the oil.
- Fry the pastries until they are golden brown on all sides.
- Drain the pili pili well, serve with the tomato sauce and enjoy.
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