Summary

Ingredients

• 500g flour
• 1 tablespoon salt
• 200 ml milk
• 2 tablespoons oil
• 1 cube yeast
• 1 egg (s)
• 2 tomato (s)
• 1 bell pepper (s)
• 1 onion (s)
• 500 g minced meat
• 2 cloves garlic
• 2 tablespoon paprika pulp
• 2 tablespoon tomato paste

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Instructions

1. Heat 200 ml milk in a microwave-safe mug for 1-2 minutes until warm. Add 1 yeast cube and stir for 2-3 minutes until fully dissolved.
2. Place 500g flour in a deep bowl and create a well in the center. Add 1 egg, 1 tablespoon salt, and 2 tablespoons oil to the well. Mix with a hand mixer and dough hook (or by hand) until combined. Gradually add the yeast-milk mixture, stirring until a homogeneous dough forms. If too moist, work in roughly 1-2 tablespoons more flour. If too dry, add warm water 1 tablespoon at a time.
3. Cover the dough with a kitchen towel and rest at room temperature for 30 minutes.
4. While the dough rests, prepare the filling: finely chop 2 tomatoes, 1 bell pepper, 1 onion, and 2 cloves garlic. Mix with 500g minced meat, 2 tablespoons paprika pulp, and 2 tablespoons tomato paste. Mix by hand until even. Season with salt to taste. Keep refrigerated until ready to use.
5. Preheat the oven to 200 °C (392 °F).
6. Divide dough into hand-sized portions and roll each into an oval about 0.5 cm thick. Spread 2 tablespoons filling on each oval, leaving about 1 cm on all edges. Fold edges inward and pinch corners to create a boat shape. Place on a baking sheet lined with baking paper.
7. Brush each boat with egg and milk mixture. Bake at 200 °C (392 °F) for 10 minutes until golden brown.
8. Serve warm or at room temperature with fresh salad.