- 800 g flour
- 2 tsp salt
- 180 ml vegetable oil
- 260 ml milk
- plastic wrap
- stand mixer or hand mixer with dough hooks
Combine flour, salt, and vegetable oil using a stand mixer with a dough hook. Gradually add milk and beat until incorporated. Continue to knead by hand until a smooth, elastic dough forms. Cover with plastic wrap, transfer to fridge, and allow to set for approx. 30 - 40 min.
- 2 shallots
- 1 clove garlic
- 20 g cilantro
- ½ chili
Finely dice shallot, mince garlic, and roughly chop cilantro. Cut chili into fine slices.
Heat some vegetable oil over medium heat in a large saucepan. Add onions and garlic and sauté for approx. 2 - 3 min. until translucent. Then add minced meat and continue to cook for approx. 3 - 4 min. until lightly browned. Avoid too much stirring to keep the meat juicy and flavorful.
- 200 g tomatoes
- 100 g kidney beans
- 100 g sweet corn
- ¼ tsp cumin
Then, add tomatoes, kidney beans, and sweet corn. Season to taste with salt, pepper, and cumin. Continue to cook for approx. 3 - 4 min.
Remove from heat and add chopped cilantro. Stir to combine and set aside.
- round cutter
- rolling pin
Preheat oven to 180°C/350°F. Lightly flour work surface. Roll dough into a thin layer with a rolling pin. Using a dough cutter, cut out rounds.
Whisk egg. Then, divide filling evenly among rounds, spreading it over half of each and leaving a border. Brush border of bottom with egg wash and fold over top part to enclose the filling. Tightly seal edges with finger tips and crimp using a fork. Transfer to preheated oven and bake at 180°C/350°F for approx. 25 - 30 min. until golden brown. Enjoy warm or cold.