12 Item(s)

  • Dough:
  • Flour: 300 g
  • Dried baker’s yeast: 8 g
  • Warm water: 200 ml
  • Salt: ½ teaspoon
  • Olive oil: 25 ml
  • Filling:
  • Beef or lamb: 300 g
  • Onion: 1
  • Garlic: 2 cloves
  • Olive oil: 25 ml
  • "Vache qui rit" cheese: 5 portions
  • Coriander: 3 sprigs
  • Salt
  • Pepper


Start by preparing the dough. Place the flour and salt in the stainless steel bowl. Add the olive oil.

Dissolve the yeast in warm water. Fit the bowl, the kneader and the lid. Run the appliance on speed 1.

Gradually pour the yeast/warm water mixture. Knead for 10 minutes until you get smooth elastic dough.

With the mincer head fitted with the small-hole screen, mince the meat on speed 3.

Chop the onion finely. Peel, degerm and chop the garlic cloves. Chop the coriander.

In a frying pan, lightly brown the onion in olive oil and then add the garlic. Then add the minced meat and cook for a few minutes while stirring.

Season with salt, pepper and coriander.

When the meat is cooked, remove it from the heat and add the cheese.

Mix everything well and leave to cool.

Sprinkle the work surface with flour. Roll out the dough to 3 mm thick and cut out circles with a pastry cutter or a bowl.

Garnish with a small amount of filling and fold over into a semi-circle. Seal the edges well with your fingers.

Fry in a little oil until golden brown.