Turkish · Dinner
Baked Ground Beef Pastry Boats (High-Protein)
Turkish pastry boats made from yeasted dough filled with seasoned ground beef, tomato, pepper, cottage cheese and egg, then baked until the crust crisps and the filling sets. The lean beef and added cottage cheese deliver substantial protein while maintaining the peppery, tomato-rich Anatolian character.
$5
30 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
712Calories
54.3gProtein
26.4gFat
63.8gCarbs
7.6gSugar
8.9gFiber
1042mgSodium
354mgChol
9.1gSat Fat
980mgPotassium
150mgCalcium
6.8mgIron
2.9mcgVitamin B12
28mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk together whole-wheat flour, all-purpose flour and instant yeast, then stir in warm water and olive oil until a shaggy dough forms.
2
Knead
Turn dough onto a lightly floured counter and knead by hand for 5 minutes until smooth and elastic.
3
Proof
Place dough in an oiled bowl, cover, and leave at room temperature for 60 minutes until roughly doubled.
4
Cook
Heat a small skillet over medium heat, sauté onion, garlic and bell pepper for 3 minutes until softened, add ground beef and cook 5 minutes until browned, then stir in tomato, tomato paste, cumin, chili flakes, salt and pepper, simmering 4 minutes until thickened. Fold in cottage cheese and parsley.
5
Build
Roll proofed dough into an oval about 1/4 inch thick, pinch and fold long edges up to form a boat shape, transfer to a parchment-lined baking sheet, rest uncovered 15 minutes while oven preheats to 425°F (220°C), then spoon beef filling into center leaving edges exposed.
6
Bake
Brush exposed dough edges with olive oil and bake at 425°F (220°C) for 15 minutes until deep golden brown and filling bubbles at edges.
7
Finish
Crack the large egg into the center of the hot filling and return to the oven for 3 minutes until egg white sets but yolk stays runny.
8
Plate
Slide the pastry boat onto a plate and serve hot with the runny yolk.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground beef
- 1 cup130g whole-wheat flour
- 1/2 cup60g all-purpose flour
- 1/2 tsp1/2 tsp instant yeast
- 1/2 cup120ml warm water
- 2 tsp2 tsp olive oil, plus extra for brushing
- 22 small tomato
- 11 red bell pepper
- 4 tbsp40g onion
- 4 cloves4 cloves garlic
- 4 tbsp60g tomato paste
- 1/2 cup120g full-fat cottage cheese
- 22 large eggs
- 2 tbsp8g fresh parsley
- 1 tsp1 tsp Aleppo-style chili flakes
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
