Savory Stuffed Sgabeo

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) semolina flour 1 cup (125g) semolina flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 lb (450g) ground meat (beef, pork, or a combination) 1 lb (450g) ground meat (beef, pork, or a combination)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 32g (2g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the ground meat, onion, garlic, dried oregano, dried basil, dried thyme, paprika, Parmesan cheese, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Divide the dough into small portions and roll each portion into a thin circle.
6. 6.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling, sealing the edges by pressing them together with your fingers or using a fork.
7. 7.
   Arrange the stuffed Sgabeo on a baking sheet lined with parchment paper.
8. 8.
   Bake for 20-25 minutes, or until the Sgabeo are golden brown and cooked through.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Ground meat — Ensure the meat is cooked thoroughly to avoid any food safety risks.
• Semolina flour — The addition of semolina flour gives the dough a slightly denser texture, resulting in a more substantial Sgabeo.

Tips & Tricks

• Experiment with different fillings such as spinach and ricotta or roasted vegetables for a vegetarian option.
• Serve the Savory Stuffed Sgabeo with a side of marinara sauce for dipping.
• For a crispier crust, brush the Sgabeo with beaten egg before baking.
• Leftover Sgabeo can be reheated in the oven for a few minutes to regain their crispness.
• Customize the filling by adding your favorite herbs and spices to suit your taste.

Serving advice

Serve the Savory Stuffed Sgabeo as a main course accompanied by a fresh green salad. It can also be served as an appetizer or a party snack.

Presentation advice

Arrange the golden-brown Savory Stuffed Sgabeo on a platter, garnished with fresh herbs such as basil or parsley. The contrast between the crispy exterior and the savory filling will make for an enticing presentation.