Ground Steak Rolls

Ingredients
Filling:

• 1/2 kilo gluten

• 2 tablespoons onion

• 2 tablespoons oil

• 1 tablespoon parsley

• 1/4 cup ketchup

• 3 tablespoons flour

• 1 teaspoon pepper

Pastry:

• 4 cups pastry flour

• 1 tablespoon dry yeast

• 1/3 cup warm water

• 2 tablespoons sugar

• 1 teaspoon salt

• 3/4 cup milk

• 1 egg

• 1/4 cup shortening

Procedure

• Mix all the ingredients for the filling.

• To prepare the pastry: dissolve yeast in warm water, combine shortening, sugar, salt and mlk; add unbeaten egg and soften yeast, add flour to a stiff dough.

• Knead dough on the floured board until smooth.

• Roll to about 1/4 inch thick. Cut into small rounds. Brush with butter.

• Place 2 tablespoons filling and cover with another round dough.

• Seal edges and brush with milk.

• Allow to rise until dough doubles in bulk, about 45 minutes.

• Bake at 400ºF., 12 to 15 minutes.

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Gluten Picadillo

Ingredients

• 2 tablespoons shortening

• 2 segments garlic, crushed

• 2/3 cup finely chopped tomatoes

• 1/2 small onion, sliced

• 2 1/2 cups water

• 3 cups ground gluten

• 3 small potatoes, cut in long strips

• 1/2 cup atsuwete (annato) water

• 1 1/2 teaspoon salt

Procedure

• Saute garlic, onions and tomatoes. Press tomatoes with the back of the spoon.

• Add atsuwete water and let boil till the atsuwete odor is gone.

• Add the gluten, potatoes and water, cover and let boil.

• Season with salt. Makes 6 to 8 servings.

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