Patent Flour
Preheat oven to 400 F.
The Dough: Mix flour, salt, and oil. Start adding the water until you get a tender, slightly sticky dough. Kneading will take about 8 minutes with an electric stand mixer using a dough hook.
Form the dough into 20 balls. Place on a baking sheet that is very well greased with oil and pour some more oil over dough. Cover and let rest at room temperature for a least 2 hours or overnight.
Filling: in pot heat oil, brown meat and onion. Add salt and pepper to taste. Add parsley. Allow to cool slightly.
Stretch each ball of dough into a very thin circle. Fold the left and right sides to the middle until they meet in the center and form a rectangle.
Spread a small amount of filling along the seam. Roll the dough tightly over the meat filling, forming a rope. Turn the rope into a swirl and put on a greased olive oil baking sheet.
Bake until golden brown. Serve warm.
Preheat oven to 400 F.
The Dough: Mix flour, salt, and oil. Start adding the water until you get a tender, slightly sticky dough. Kneading will take about 8 minutes with an electric stand mixer using a dough hook.
Form the dough into 20 balls. Place on a baking sheet that is very well greased with oil and pour some more oil over dough. Cover and let rest at room temperature for a least 2 hours or overnight.
Filling: in pot heat oil, brown meat and onion. Add salt and pepper to taste. Add parsley. Allow to cool slightly.
Stretch each ball of dough into a very thin circle. Fold the left and right sides to the middle until they meet in the center and form a rectangle.
Spread a small amount of filling along the seam. Roll the dough tightly over the meat filling, forming a rope. Turn the rope into a swirl and put on a greased olive oil baking sheet.
Bake until golden brown. Serve warm.
Patent Flour
