For the dough
2 cups water (500 ml)
2 teaspoons of refined salt (10 g)
1 tablespoon unsalted butter (20 g)
2 cups mimosa (240 g)
1/3 cup sour cornmeal (36 g)
1 teaspoon baking powder (5 g)
1 egg yolk (20 g)
For the filling
3 tablespoons of Soya Oil (45 ml)
1 kg ground beef
1 medium onion chopped into small cubes
3 cloves of garlic, chopped
½ teaspoon paprika (2 g)
4 tablespoons tomato paste (56 g)
1 medium tomato chopped into small cubes
3 tablespoons chopped green smell
Kingdom pepper to taste
Refined salt to taste
1/3 cup chopped green olives (53 g)
For frying
1 unit of Soya Soya Oil
Mass: boil water, salt and butter. Turn it off and add the cornmeal, mixing until the mixture is homogeneous. Return to the heat and cook for about 4 minutes, until the bottom of the pan is caramelized and the dough comes away from the bottom of the pan.
In another bowl, place the dough and mix the sour sprinkles and baking powder. Add the egg yolk and knead well. Roll out the dough with a rolling pin and between two pieces of plastic wrap and with the help of a cutter, make circles 4 mm thick.
In another bowl, place the sour cream and baking powder and add the egg yolk and knead well.
Filling: Sauté the ground beef over medium heat in Soya Oil. Add the onion and when it's translucent, add the garlic, paprika and tomato paste.
Add the onion and tomato paste.
Add the chopped tomatoes, green smell, black pepper, salt, chopped green olives and turn off the heat. Cool before stuffing.
Finishing: fill and close the Angu pastries with a hand greased with Soya Soya Oil. Fry in Soya Soya Oil at 160°C until golden brown.
