Stuffed pastries
Today, dear friends of gastronomy, I invite you to discover together a delicious recipe for stuffed pastries, a perfect combination of doughnuts and langos. These delights will transform any meal into an unforgettable experience, being ideal both hot and cold. We will use a bread machine to assist us in preparing the dough, and the filling will bring the flavors of cheese, cheese, and pressed ham. Let's get to work!
Preparation time
- Active time: 30 minutes
- Fermentation time: 1 hour and 30 minutes
- Frying time: 10-15 minutes
- Total: 2 hours and 15 minutes
- Number of servings: 11 pastries
Ingredients
For the dough
- 500 g wheat flour (preferably type 650 for a fluffier texture)
- 1 + 1/2 teaspoons dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 300 ml warm water (not hot, to avoid killing the yeast)
- 30 ml oil (sunflower or olive)
For frying
- Oil (enough to fill the pan to a depth of about 2-3 cm)
For the filling
- 200 g salty cheese (cottage cheese or telemea cheese)
- 200 g cheese (preferably a saltier version)
- 150 g pressed ham (cut into cubes or strips)
Step-by-step instructions
1. Preparing the dough
Start by adding the liquid ingredients to the bread machine. First, add warm water and oil. Then, add the solid ingredients: flour, dry yeast, sugar, and salt. Make sure that the yeast does not come into direct contact with the salt, as the latter can inhibit fermentation.
Set the bread machine to the kneading program and let it work its magic for about 1 hour and 30 minutes. The dough will become fluffy and elastic, perfect for shaping.
2. Forming the pastries
After the dough has risen, transfer it to a lightly floured surface. Divide it into 11 equal portions. You can use a kitchen scale to ensure that each portion weighs about 100 g.
Roll each portion into a circle with a diameter of about 10-12 cm, being careful not to make them too thin.
3. The filling
In a bowl, mix the salty cheese, cheese, and pressed ham. You can adjust the quantities according to your preferences — if you love cheese, add more cheese or cheese!
On each circle of dough, place a tablespoon of the filling mixture, leaving a 1 cm edge free. Fold the dough over the filling, forming a half-moon. Then, press the edges well, using a fork to ensure that the filling does not escape during frying.
4. Frying
In a larger pan, add the oil and heat it over medium heat. You can check if the oil is hot enough by inserting the tip of a toothpick; if it sizzles, it's time to fry the pastries.
Add the pastries to the pan, being careful not to overcrowd them. Fry them for 3-5 minutes on each side or until they become golden and crispy. Remove them onto a paper towel to absorb excess oil.
Serving
These pastries are delicious served warm, but you can also keep them for the next day, where they will prove just as tasty. You can accompany them with a spoonful of sour cream or a flavored yogurt sauce. Additionally, a spicy sauce or a fresh salad can add a pleasant contrast.
Variations and useful tips
- Vary the filling: Instead of cheese and ham, you can try fillings with mushrooms, minced meat, or vegetables. A vegetarian option with spinach and feta cheese is also very appreciated.
- Personalize the dough: You can add dried herbs to the dough for an extra flavor — oregano or basil are excellent choices.
- Cook healthier: If you prefer a less fatty version, you can bake the pastries in the oven at 180°C for 20-25 minutes, until they become golden.
Nutritional benefits
These pastries are a good source of protein due to the cheese and ham filling. Wholemeal flour can be used for a higher fiber intake, and cheese provides essential calcium for bones.
Frequently asked questions
- Can the pastries be frozen?
Yes, the pastries can be frozen after they have completely cooled. Place them in an airtight bag and keep them in the freezer. When you want to consume them, let them thaw and quickly fry them to restore their crispy texture.
- Can I use gluten-free flour?
Yes, you can replace wheat flour with a gluten-free version, but make sure to add a binding agent, such as xanthan gum, to achieve the right texture.
These stuffed pastries are not only a simple and quick recipe, but also a tasty way to enjoy a home-cooked meal. So, embrace your cooking changes, gather your family or friends, and enjoy these delicious pastries together! Bon appétit!
I made the dough in the bread machine, first adding the liquid ingredients, followed by the solid ones. After 1 hour and 30 minutes, the dough is ready to work with; I divide it into as equal parts as possible, and I ended up with 11 this time. I roll out the dough, place the filling of cheese and ham in the middle, fold the pastry, and press the edges well with a fork to prevent the filling from leaking during frying. While I prepared the frying pan, the pastries had time to puff up. I heated oil in a larger pan, and I brown the pastries nicely on both sides over medium heat. They are delicious when warm, but they are also good cold the next day if they last that long. To know if the oil is hot enough, I test it with a toothpick; when I dip the tip of a toothpick into the oil, if it sizzles, it is ready for frying.
Ingredients: for the dough: 500g flour 1 + 1/2 teaspoons dry yeast 1 tablespoon sugar 1 teaspoon salt 300 ml warm water 30 ml oil for frying: oil for filling: salty cheese, cheese ham
