Closed and open esfirra recipes with irresistible fillings

For you who love pasta, how about preparing a tasty mouth-watering recipe? In addition to being tasty and soft, esfirras can be prepared to celebrate special dates, such as birthdays.

These delicacies can also serve as a dinner option, especially when it comes to the weekend when nobody wants to spend a lot of time thinking about elaborate menus, right?

For this reason, Guia da Cozinha has separated 5 recipes that vary with fillings from the more traditional minced meat to mad meat. See closed and open esfirra recipes and prepare them today!

Delicious closed and open esfiha recipes

Traditional meat esfirra

Weather: 1h30 (+2h30 rest)

Performance: 20 units

Difficulty: easy

ingredients

• 1 tablet of fresh brewer’s yeast (15g)
• 1 tablespoon of salt
• 3 tablespoons of sugar
• 1 and 1/2 cups (tea) water
• 1 egg
• 3 tablespoons of oil
• 5 cups wheat flour (approximately)
• Oil and wheat flour for greasing and flouring
• 1 egg yolk for brushing

Filling

• 500 g of minced meat
• 2 chopped seedless tomatoes
• 1 diced onion
• 1 lemon juice
• Salt and pepper to taste

Method of preparation

In a bowl mix the yeast, salt and sugar until dissolved. Add the water, egg, oil and mix. Add the flour, a little at a time, kneading with your hands until it forms a homogeneous mass that comes off your hands. If necessary, add more flour. Cover and leave to rest for 1 hour. Mix the ingredients for the filling in a bowl, put them in a colander and leave to drain for 1 hour. Roll out the dough on a floured surface until it becomes thin. With a round pastry cutter, make medium circles, divide the filling between them and close, joining the ends and forming triangles. Place in a greased and floured pan, cover and leave to rest for another 30 minutes. Brush with egg yolk and bake in a preheated medium oven for 25 minutes or until golden brown. Remove and serve.

Open sausage esfirra with cheese

Weather: 1h20 (+1h rest)

Performance: 80 units

Difficulty: easy

ingredients

• 4 tablets of fresh brewer’s yeast (60g)
• 3 cups of milk (warm)
• 1/2 cup (tea) of oil
• 4 eggs
• 1 tablespoon of sugar
• 2 tablespoons of margarine
• 1 teaspoon of salt
• 9 cups wheat flour (tea)
• Soft wheat flour for flouring
• Oil for greasing

Filling

• 4 slices of pepperoni sausage without minced skin
• 1 tablespoon of oil
• 1 chopped onion
• 2 chopped tomatoes
• 2 tablespoons of chopped parsley
• 400 g of grated mozzarella

Method of preparation

For the dough, beat all the ingredients, except the flour, in a blender until smooth. Turn off and, in a bowl, pour over the flour. Mix with a spoon until incorporated. Transfer the dough to a lightly floured surface and knead for 10 minutes or until the dough is soft and elastic. Cover and leave to rest for 1 hour.

For the filling, grind the peppers in the blender. Heat a pan with oil over medium heat and fry the peppers until golden brown. Remove from heat, drain, add the onion, tomato, parsley and set aside. Divide the dough into portions and form rolls of 4 cm in diameter. Cut into 2 cm thick slices, open the portions with your fingertips making a slight edge on the sides and arrange on a buttered baking tray. Distribute the peppers and sprinkle some cheese on top. Bake in a preheated oven for 15 minutes or until golden brown and the cheese is melted. Remove and serve.

Open minced meat sphirra

Weather: 1h20 (+15min rest)

Performance: 35

Difficulty: easy

Ingredients:

• 1/2 cup (tea) of oil
• 1 and 1/2 cups of warm water
• 1 egg
• 1 tablespoon of salt
• 2 tablespoons of sugar
• 15 g of fresh yeast
• 500 g of soft wheat flour
• Soft wheat flour for flouring
• Oil for greasing

Filling:

• 500 g of minced meat
• 1 small onion
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 2 tomatoes cut without skin and without seeds

Method of preparation:

In the blender, beat the dough ingredients, except the flour, until smooth. Pour into a bowl, add the flour, a little at a time, and mix until disapproving of your hands. Leave to rest for 15 minutes. In a bowl mix all the ingredients for the filling. On a floured surface, open the dough with a rolling pin and cut it into circles. Spread the filling and slightly fold the edges. Place in a greased roasting pan and place in a preheated medium oven for 30 minutes or until golden brown. Serve.

esfirra of crazy meat

Weather: 1h10 (+40min rest)

Performance: 45 units

Difficulty: easy

ingredients

• 2 tablets of fresh brewer’s yeast (30g)
• 2 tablespoons of sugar
• 1 tablespoon of salt
• 1 and 1/2 cups (tea) water
• 5 tablespoons of butter
• 5 tablespoons of oil
• 2 eggs
• 5 cups wheat flour (approximately)
• cornmeal to sprinkle
• Butter for greasing
• 2 egg yolks for brushing

Filling

• 3 tablespoons of oil
• 1 chopped onion
• 4 cups cooked and shredded beef
• 2 chopped seedless tomatoes
• 1/2 yellow pepper chopped
• 1 cup of chopped green olives
• Salt, pepper and chopped parsley

Method of preparation

Heat a pan with the oil over medium heat and fry the onion until soft. Add the meat, tomato, pepper, olive, salt, pepper, parsley and brown for 5 minutes. Turn off and reserve. In a bowl mix the yeast, sugar and salt until dissolved. Add the water, butter, oil, eggs and mix. Add the flour and knead until a homogeneous dough is formed. If necessary, add more flour. Cover and leave to rest for 40 minutes. Roll out the dough on a surface sprinkled with cornmeal until it is thin. Cut into circles with an edge or cutter. Divide the filling between the circles, keeping the edge. Join three ends in the center and close giving the shape of a ball. Place in a large greased and sprinkled with cornmeal. Brush with egg yolk and bake in a preheated medium oven for 25 minutes or until golden brown. Remove and serve.

Chicken esfirra with corn

Weather: 1h30 (+1h rest)

Performance: 90

Difficulty: easy

ingredients

• 10 cups wheat flour (tea)
• 45g of organic yeast
• 1 cup vegetable shortening (tea)
• 1/2 cup margarine (tea)
• 12 tablespoons of oil
• 1 cup of water (warm)
• 1 cup milk (warm)
• 3 eggs
• 1 tablespoon of sugar
• 1 tablespoon(s) of salt
• Wheat flour for dusting the surface
• Oil for greasing

Filling

• 2 tablespoons of margarine
• 1 large onion chopped
• 1 kg cooked and minced chicken breast
• 2 cans of drained corn
• 1/2 cup chopped parsley (minced)
• Salt and black pepper to taste
• 400 g of mozzarella

Method of preparation

Sift the wheat flour. Beat the rest of the ingredients in a blender, pour over the flour and mix. Transfer to a floured surface and knead the dough. Cover and leave to rest for 1 hour. Melt the margarine and fry the onion until transparent. Add the chicken and corn and saute for 5 minutes. Remove from the heat, season with salt, pepper and mix with the green smell. Chop the mozzarella in a blender and set aside. Divide the dough into balls, open, add a little chicken and mozzarella. Close forming a triangle and transfer to a greased roast. Bring to cook in a high oven, until golden brown.

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Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.