For the filling
2 tablespoons of Soya Soya Oil (30ml)
250g ground beef
½ chopped onion
1 clove of garlic, minced
1 seedless tomato, chopped into small cubes
4 tablespoons chopped pequi (20g)
Coriander, chopped to taste
Salt to taste
To finish
½ roll of pastry dough
1 bottle of Soya Soya Oil
For the filling
In a saucepan, heat the oil and sauté the ground beef until it is well browned. Add the onion and garlic. Add the tomatoes, turn off the heat and add the pequi and coriander to the filling, adjust the salt and leave to cool.
To cool, add the tomatoes, turn off the heat and add the pequi and coriander to the filling.
To finish Roll out some of the pastry dough and cut into rectangles measuring 6x15cm. Place a tablespoon of the meat and pequi filling in the center of the pastry. Seal with your fingers and a little water and roll the pastry. Fry in oil heated to 160°C until golden brown on both sides.
Hint: If you prefer, replace the coriander with chopped parsley.
