Summary

Ingredients

For the dough:

• 1 kg flour, 405
• 500 g milk, lukewarm
• 2 packs dry yeast
• 2 teaspoons, leveled salt
• 1 teaspoon, leveled sugar
• 200 ml oil
• 2 egg (s)

For the filling:

• 1 kg minced meat, mixed
• 2 tablespoons oil
• 3 medium onion (s)
• 4 garlic clove (s)
• 3 tablespoon coriander greens, chopped
• 2 tablespoon turmeric
• 1 tablespoon pepper, black, ground
• 3 teaspoons salt
• 1 pinch nutmeg, ground
• 2 egg (s)

For painting:

• 1 egg (s)
• 4 tablespoon cream or coffee milk
• 60 g almond (s), sliced, unsweetened

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Instructions

1. Make a yeast dough out of the flour and ingredients and knead well again after rising for the first time in a warm place - approx. 1 hour.
2. Now roll out the dough approx. ½ cm thinly and cut out squares approx. 8 x 8 cm, put a good teaspoon of minced meat filling in the middle, carefully fold the dough together and press the ends together so that the filling stays in when baking.
3. Spread the pieces on two oven trays lined with baking paper, then brush with a mixture of 1 egg and 4 tablespoons of cream and carefully press in a few almond sticks. Of course, other nuts or kernels can also be spread on the dough.
4. Filling:
5. Sauté the finely chopped onions and garlic in the saucepan with the oil until translucent, add the minced meat and stir-fry together briefly, now add the spices and fry everything together until there is no more liquid in the saucepan. After the minced meat mixture has cooled down, add the herbs and the two raw eggs and stir everything well.
6. Bake the Caribbean appetizers at 180 degrees hot air (preheated) for about 30 minutes until golden-light brown. Also suitable for freezing.