Ingredients
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4 cups (500g) All-Purpose Flour
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1 cup (250ml) + 2 Tbsp divided Milk
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2 1/4 tsp (1 pk) Active Dry Yeastor 1 cube of fresh yeast
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2 Tbsp Sugar
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6 Egg Yolks
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2 Tbsp Unsalted Butter
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1 tsp Salt
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1 lb (450g) Ground BeefI use 96% lean
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1 Onion
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2 Garlic Cloves
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2 Large eggs
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1 Tbsp Dijon Mustard
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3/4 cup, shredded (150g) Mozzarella Cheese
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1 bunch Fresh Parsley
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1/2 cup Tomato Sauce
Directions
Steps
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1
Done
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Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper. |
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2
Done
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Make the DoughWarm 1 cup of milk (luke warm, 110°F/43°C). In a mixing bowl, add the yeast and sugar and let the yeast activate. Once foamed - about 10 minutes, add the 6 egg yolks, 1 Tbsp salt, and the flour. Mix until the dough forms. Set aside covered with a towel. |
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3
Done
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Make the Beef FillingPeel and dice the onions. Peel and mince the garlic. In a pan on medium-high heat, add the oil then the onions and garlic and saute for 5 minutes. Remove from the heat. In a large bowl, mix the ground beef (raw) with 2 eggs, the cooked onion and garlic, mustard, cheese, chopped parsely, and salt and pepper to your liking. You can also add a pinch of cayenne pepper if desired. |
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4
Done
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Roll out the DoughOn a lightly floured surface, roll out the dough. |
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5
Done
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Fill the DoughSpread the tomato sauce evenly on the dough, then spread the meat and cheese mixture. |
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6
Done
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Shape the Beef-filled Snail PocketsRoll the dough into a cylinder. Slice the dough into the snail/pinwheel shapes. |
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7
Done
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Bake the Beef SnailsPlace each snail flat onto the lined baking sheet. Let rise for 30 minutes. (If desired, brush the tops with melted butter or egg wash (egg white + 2 tsp water). Bake for 10-12 minutes. |
