Open esfiha

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Open esfiha

Name: Open esfiha
Prep time: 2 h
Total time: 2 h
Yield: 24 Porções
Ingredients: 1 kg Wheat flour; 1/2 tablespoon Salt; 350 ml warm milk; 1 tablespoon Sugar; 2 tablespoon Margarine; 10 g Organic Dry Yeast; 150 ml Oil; 250 ml Water; 500 g Chicken breast; 2 unit(s) Beef broth; 1/2 unit(s) Chopped Onion; 3 unit(s) Crushed garlic; to taste Seasonings ( paprika, green smell); 100 g Cream cheese; 600 g Mozzarella; 600 g Sour cream

🇧🇷Brazil

•

View in original language

(Português)

2 hour(s)

24 servings

Miriã

@casinha.380

Ingredients
Recipe

Wheat flour1 kg
Salt1/2 tablespoon
warm milk350 ml
Sugar1 tablespoon
Margarine2 tablespoon
Organic Dry Yeast10 g
Oil150 ml
Water250 ml
Chicken breast500 g
Beef broth2 unit(s)
Chopped Onion1/2 unit(s)
Crushed garlic3 unit(s)
Seasonings ( paprika, green smell) to taste
Cream cheese100 g
Mozzarella600 g
Sour cream600 g

In a bowl, add the flour and salt.
Heat the milk with the sugar, margarine and dry yeast until lukewarm.
Add this mixture to the wheat flour and also add the oil and mix.
Add water little by little until you get a consistency that you can knead.
Knead for 10 minutes
On a bench, sprinkle cornmeal, shape the balls with about 50 g each, cover with a dry napkin and let it rest for about 10 minutes.
For the chicken stuffing, cook the chicken breast with the knoor broth under pressure for 20 minutes, after cooking, grind it in a blender with about 3 tablespoons of the cooking water.
In a pan, sauté the chopped onion, the crushed garlic, add the chicken breast, paprika, cream cheese and green smell.
For the cream cheese filling, mix the grated mozzarella with the cream and parsley
Open the balls of dough with the help of the base of a bowl and adjust them with your fingers.
Fill the esfihas, take it to the oven until golden, for about 20 minutes.

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Open esfiha

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