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Tuesday, October 26, 2010

Ground Steak Rolls

1/2 kilo gluten
2 tablespoons onion
2 tablespoons oil
1 tablespoon parsley
1/4 cup catsup
3 tablespoon flour
1 teaspoon pepper

4 cups pastry flour
1 tablespoon dry yeast
1/3 cup warm water
2 tablespoons sugar
1 teaspoon salt
3/4 cup milk
1 egg
1/4 cup shortening

Mix all the ingredients for the filling. To prepare the pastry: dissolve yeast in warm water, combine shortening, sugar, salt and milk; add unbeaten egg and soften yeast, add flour to a stiff dough. Knead dough on the floured board until smooth. Roll to about 1/4 inch thick. Cut into small rounds. Brush with butter. Place 2 tablespoons filling and cover with another round dough. Seal edges and brush with milk. Allow to rise until dough doubles in bulk, about 45 minutes. Bake at 400°F.,12 to 15 minutes.

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