Mexican Stuffed Pockets

Last Updated on August 16, 2024

Baked pockets of yeast dough, filled with a mixture of peppers, onions, mushrooms and beans, brushed with oil mixed with tomato puree.

Ingredients:

For the dough: 300 g smooth flour 25 g of yeast 125 ml water 2 tbsp oil 1 tbsp salt For filling: 200 g cooked red beans 3 pcs 3 pcsmushrooms 2 pcs tomatoes 2 pcs 2 pcs of chilli peppers 1 pcs bell peppers 1 pc red onions For rubbing: tomato paste oil

Procedure:

1. Add water, oil, crumbled yeast, salt to the plain flour and work the dough, let it rise in a warm place for 30 minutes, then divide it into 4 parts and roll out the pancakes
2. Cut the cleaned chillies and peppers into noodles, chop the peeled red onion and onions with the peel into small pieces, cut the tomatoes and peeled mushrooms into smaller pieces, put everything into a bowl, add the cooked beans, add salt, pepper and mix
3. Divide the prepared mixture into pancakes, flip them over and press the edges to prevent them from opening
4. Place on a baking tray lined with baking paper, brush with oil mixed with tomato puree, place in a preheated oven at 200 °C and bake until golden brown (about 20 minutes).

Recommendation:

The caps can also be sprinkled with grated cheese.