Turkish · Dinner
Baked Ground Beef Pastry Boats
Turkish-style pastry boats made from a yeasted dough shell shaped into a canoe, filled with seasoned ground beef, tomato, green pepper and onion, then baked until the crust is golden and the filling bubbles. Finished with a cracked egg and parsley over the hot filling before serving.
$4
35 minsPrep
14 minsCook
49 minsTotal
MediumLevel
Nutrition per serving
752Calories
43.6gProtein
31.2gFat
75.8gCarbs
8.3gSugar
5.8gFiber
958mgSodium
333mgChol
10.2gSat Fat
1045mgPotassium
135mgCalcium
7.4mgIron
3.2mcgVitamin B12
31mgVitamin C
protein-rich
high-fiber
mediterranean
all-time-classics
Instructions
1
Prep
Whisk warm water, yeast and sugar together in a small bowl and let stand 8 minutes at room temperature until foamy on top.
2
Knead
Mix flour and salt in a bowl, add yeast mixture and olive oil, then knead by hand for 6 minutes until smooth and springs back when poked.
3
Proof
Place dough in an oiled bowl, cover with a cloth and let rest at room temperature 60 minutes until roughly doubled in size.
4
Prep
Mix ground beef, tomato, bell pepper, onion, garlic, tomato paste, paprika and cumin in a bowl with salt and pepper until evenly combined.
5
Build
Roll dough on a floured surface into an oval about 1cm thick, pinch and fold long edges upward to form a boat shape, seal pointed ends.
6
Rest
Set shaped boat on a baking tray, cover loosely and let rest 15 minutes at room temperature so crust puffs slightly.
7
Fill
Spread beef mixture evenly down the center of the dough boat, leaving the raised pastry edges exposed on both sides.
8
Bake
Bake the boat in a preheated 475F (245C) oven for 10 minutes until the crust is golden and the meat is mostly cooked through.
9
Finish
Crack the egg into the center of the hot filling, return to 475F oven for 2 to 3 minutes until egg white just sets but yolk stays runny.
10
Plate
Slide the pastry boat onto a plate and scatter parsley over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz428g beef-ground
- 7 oz200g bread-flour
- 1 tsp1 tsp yeast-dried
- 1/2 tsp1/2 tsp sugar-white
- 1/2 cup120ml warm water
- 2 tsp2 tsp olive-oil, plus extra for brushing
- 1/2 tsp1/2 tsp salt, for the dough
- 200g200g tomato
- 70g70g green bell pepper
- 60g60g onion
- 2 tbsp2 tbsp tomato-paste
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp paprika
- 1/2 tsp1/2 tsp cumin-ground
- 22 small eggs (about 50g)
- 30g30g parsley
- salt and black pepper, to taste
