Esfirra de Carne Moída (Ground Beef Esfirra)
A recipe for Esfirra de Carne Moída (Ground Beef Esfirra/Esfiha)! Formed open or closed, this Brazilian savory pie has a ground beef filling with onion, tomato, and red bell pepper.
Servings 10 Esfirra
Ingredients
Dough:
- 1 cup (240 milliliters) lukewarm milk 105-115˚F (40-46˚C)
- 2 1/4 teaspoons (7 grams) active dry yeast
- 3 cups (375 grams) all purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 1/4 cup (60 milliliters) vegetable oil
Filling:
- 1 tablespoon vegetable oil
- 2 mediums tomatoes seeded and finely chopped
- 1 medium onion finely chopped
- 1/2 red bell pepper seeded and finely chopped
- 1 pound (450 grams) ground beef
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Small handful fresh parsley finely chopped
- 1 lime juiced
Topping:
- 1 large egg yolk
- 1 tablespoon water
- Lime wedges for serving
Instructions
To make the dough:
- In a small bowl, sprinkle yeast over the milk and stir to combine. Allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Mix in the yeast with milk, egg, and vegetable oil until the dough comes together. If too dry, add a little more milk. If too wet and sticky to handle, add a little more flour.
- On a lightly floured surface, knead the dough until smooth and elastic. Place in a large bowl, cover, and allow to rest in a warm place until doubled, about 1 hour.
To make the ground beef filling:
- In a large pan, drizzle the oil over medium heat. Once heated, add the onion and cook until softened and translucent, about 5 minutes. Stir in the tomato and bell pepper and continue to cook until softened, another 5 minutes. Stir in the beef, breaking it up into small pieces and cook until browned and most of the moisture has evaporated, about 10 minutes. Season with salt and freshly ground black pepper to taste.
- Remove the pan from heat and stir in the fresh parsley and lime juice. Allow the mixture to cool.
To assemble:
- Preheat oven to 400˚F (200˚C). Line two baking sheets with parchment or lightly grease.
- On a lightly floured surface, divide the dough into 10 equal pieces. Roll each piece into a ball.
- To enclose the Esfirra, roll one ball into a thin circle. Place 3 tablespoons of the cooled ground beef mixture into the center. Pull up three sides of the circle over the filling and pinch together in the center. Seal the edges well to close and form a triangle. Place the triangle seam-side down on the prepared baking sheet. Repeat with remaining dough.
- To keep the Esfirra open, flatten one ball into a circle and stretch to make a well in the center and a slightly thicker edge to hold the filling. Place 2-3 tablespoons of the filling evenly in the well. Transfer to the prepared baking sheet and repeat with remaining dough.
- Cover the baking sheets with large towels and allow to sit until the dough is puffed, about 30 minutes.
- In a small bowl, beat together the egg yolk and water. Brush over the tops of the enclosed Esfirra or around the edges on the open ones.
- Bake in preheated oven until golden, 15-20 minutes. Serve warm with lime wedges.