Beat all the ingredients, except for the flour and 1 egg (which you will use later to brush the bread), in a blender until well blended.
Transfer the mixture to a large bowl and add the flour, mixing with a fork until a dough forms.
Add flour and mix with your hands, kneading the dough, until it stops sticking. If you prefer, use a clean, dry and floured table at this stage.
When the dough reaches the point where it no longer sticks to your hands, place it in a container, cover (it can be with a clean cloth) and let it rest for about 1 hour. The ideal is to choose a place where there is no wind and it is not cold (heat plays a fundamental role for the dough to rise).
While the bread is resting, prepare your filling. I prepared cubes of smoked sausage with tomato and onion sauce. Let cool.
After 1 hour of rest, cover the table with flour and cut the dough into equal sizes.
It's time to shape and fill the buns. I made balls, flattened them with my hands, put a little stuffing in the middle and closed by pinching the dough.
Place the stuffed balls in a greased shape, leaving the “close” part down.
Cover with a clean cloth and let it rest for about 25 minutes.
Preheat the oven to 180ºC.
To brush the breads, mix 1 egg and 2 tablespoons of water. As soon as you finish the second rest of the dough, brush one by one.
Place in the oven and bake for between 25 and 30 minutes.
When they are ready, remove from the oven and let cool, preferably on a wire rack or surface that allows the bread to cool without “sweating”.
You can serve it fresh or freeze and consume it little by little, as this recipe freezes and thaws super well. To do this, store in freezer bags, taking out as much air as possible. When you want to eat, take it out of the freezer and let it come to room temperature and heat it up in the oven or microwave!