2 scant tbsp active dry yeast
1/2 c warm water
—
3/4 c warm evaporated milk
1 egg
1/2 c canola oil
2 c flour
1/4 c sugar
Salt
—
2 c flour
FILLING
1/2 kg ground beef (original recipe using bulk pork sausage)
1/2 c onion
2 1/2 c frozen shredded hash brown, thawed (I used 3 medium size potato, diced + 1 carrot, diced)
7 eggs, lightly beaten (I used only 1)
3 tbsp milk (I used evaporated milk)
salt, pepper, garlic salt to taste (I used Royco Bumbu Tumis)
pinch of cayenne pepper (I omitted this one as I have a toddler at home)
3 c shredded cheddar cheese (I used mozzarella as needed)
In a mixing bowl, dissolve yeast in water
Add in the rest of the ingredients, beat until smooth
Add the other 2 c of flour to form a soft dough (do not knead)
Cover and let rest in a warm place til doubled – 1 h
Cook ground beef and onion until no longer pink, drain
Add in the rest of the ingredients, cook well
Sprinkle with cheese and keep warm
Punch dough divide into 14 balls
Roll flat each ball and fill. Pinch edges to seal and place on greased baking sheet.
Bake at 350 F for 15-20 mins
Beef Pockets with Indonesian Flavor
Ingredients
- 2 scant tbsp active dry yeast
- 1/2 c warm water
- 3/4 c warm evaporated milk
- 1 egg
- 1/2 c canola oil
- 2 c flour
- 1/4 c sugar
- Salt
- 2 c flour
Filling
- 1/2 kg ground beef
- 1/2 c onion
- 3 medium size potato diced + 1 carrot, diced
- 1 egg
- 3 tbsp evaporated milk
- 1 envelope Royco Bumbu Tumis
- grated mozzarella as needed
Instructions
- In a mixing bowl, dissolve yeast in water
- Add in the rest of the ingredients, beat until smooth
- Add the other 2 c of flour to form a soft dough (do not knead)
- Cover and let rest in a warm place til doubled – 1 h
Filling
- Cook ground beef and onion until no longer pink, drain
- Add in the rest of the ingredients, cook well
- Sprinkle with cheese and keep warm
- Punch dough divide into 14 balls
- Roll flat each ball and fill. Pinch edges to seal and place on greased baking sheet.
- Bake at 350 F for 15-20 mins
