Stuffed Rolled Pastry
Maître Africook
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Rolled parcels of semolina dough filled with spiced minced meat and baked until golden. No country is claimed, and this page needs more explanation than most, because the recipe and the article wrapped around it do not describe the same dish. The article talks about puff pastry pockets filled with prosciutto, mozzarella and sliced potato, calls them fagottini or saccottini, and treats them as Italian. The actual recipe is nothing of the sort: it is a hand-made semolina and flour dough, spread with a butter and oil mixture and rolled, the technique behind Maghrebi breads like msemen and mhajeb, filled with minced meat seasoned with ginger, garlic and harissa. Harissa and rolled semolina dough are North African markers, not Italian ones. The recipe below follows what is actually written. Two further inconsistencies come from the same confusion. The article recommends one oven temperature while the method gives a lower one, and one of the ingredient notes explains that sugar gives a nice golden colour "to pancakes", which has drifted in from another recipe entirely. The slug is simply "pastry", which is not a name for anything. It is being kept exactly as it is, because changing it would break whatever search traffic the page currently earns.
For the filling, warm the oil in a large pan and cook the chopped onion over medium heat. Put in the chopped vegetables and cook for 2 minutes.
Work in the minced meat and the seasoning, breaking up the lumps, until the meat has browned all over and the liquid has evaporated, about 5 minutes. Set the filling aside and chill it, a warm filling will tear the dough.
For the dough, combine the flour, semolina, salt and sugar in a mixer or bread machine, adding warm water a little at a time until you have a very smooth dough, about 5 minutes at medium speed.
Form the dough into small balls and leave them to rest for 5 minutes.
Spread each ball out as thinly as you can without tearing it, brushing generously with the butter and oil mixture as you go.
Spoon the cooled filling along one edge and roll the dough up around it.
Bake at 350°F / 180°C for 18 to 20 minutes, until lightly golden. The article recommends 400°F / 200°C for a better rise, which is worth trying if your pastries come out pale.
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