👨‍🍳 Instruktioner

1. 1

   Make the dough: In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter or shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   💡 Proffstips: Keeping the butter cold is key for a flaky dough.
2. 2

   Gradually add water, mixing until a soft dough forms. Knead lightly on a floured surface for 1-2 minutes until just combined. Cover and let rest for 15 minutes.

3. 3

   Prepare the filling: Heat a tablespoon of oil in a skillet over medium heat. Add onion and cook until softened, then add garlic and cook for another minute.

4. 4

   Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.

5. 5

   Stir in tomato paste, cumin, oregano, salt, and pepper. Cook for another 2-3 minutes until the flavors meld. Set aside.

6. 6

   Divide the dough into 8 equal portions. Roll each portion into a thin circle, about 6-8 inches in diameter.

   💡 Proffstips: You can also stretch the dough by hand.
7. 7

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

   💡 Proffstips: The oil should be hot enough to make the dough puff up immediately.
8. 8

   Carefully place one hojaldre at a time into the hot oil. It should puff up significantly. Fry for about 1-2 minutes per side, until golden brown and crispy.

9. 9

   Remove the fried hojaldre with a slotted spoon and place on a wire rack or paper towels to drain. Once slightly cooled, carefully cut a slit in the side of each hojaldre to create a pocket.

   💡 Proffstips: Be careful not to cut all the way through.
10. 10

    Generously stuff each hojaldre pocket with the prepared meat filling. Serve immediately.