Look delicious! They remind me of a modern style bierocks/ runzas which are also delicious.
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Oh, I’ve got those planned at some point, too! I even saw a version with homemade smoked beef for the meat.
My DH loves them along with Lebanese style lamb pies. On the occasions that I make a lot of them, I use a tortilla press with the dough between parchment paper and stack the dough in the fridge. Then fill assembly line style .
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So tempting!
Thanks! I can see these being very popular.
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Do you mean sfeeha / fatayer (like these)? I’d love to learn about how you make yours and see them sometime! I’ve only made them once (and it was during the pandemic when projects were enticing), but they are so delicious I’d love to try again!
The triangular shaped pies are lamb , I also have made them with spinach/lemon.
Not traditional but I’ve used bulk sausage meat or sausage removed from casings…onion, garlic, minced veggies.
The first one is filled with barbecue chicken, I’ve also made them with a curried chicken filling.
The dough is usually an enriched dough, egg, a little sugar, evoo.
LMK if you want specifics.
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Gorgeous! I’d love to know more about the dough, thank you!
I’ll PM you with my notes for the dough.
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When I was toasting the flour for the matcha polvorones (which I ended up really liking), I couldn’t help but think of combining toasted milk powder with it. So I made these toasted milk powder polvorones. They’re delicious! I think malted milk would be even tastier, though.
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I made a batch of English muffins for the first time today. It took a while but it was very hands off so I don’t mind and it cooked much better and easier than I thought it would. They have a lovely texture and flavour and are even somewhat healthy because I put in some whole wheat flour. It’s a great recipe to have under my belt what with my fiancé enjoying English muffins for lunch very frequently and it’s much cheaper than store bought ones.
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Those look delicious!!
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Picture perfect! Yum!
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Thank you! I’ll take that as high praise considering how pretty all your bakes look 
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Those look perfect! Congrats on the new skill and recipe.
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Rustic Tart Dough pg. 162 from SBC “Pastries”, a butter/cream cheese dough similar to RLB’s dough, a little more cream cheese possibly. Rolled out really easily and produces a very flaky dough. The pear/blackberry tart has amaretti crumbs sprinkled across the top. The plum has a handful of raspberries sprinkled throughout the tart. Plums were from Fresno and apparently were bred for crispness! These held their shape a little more than I expected.
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Thank you so much! It will definitely be useful 
Recently I saw someone make scones with a jammy egg in the middle.
What interested me was the technique of freezing the egg raw.
I immediately thought of scotch eggs and how people struggle to get a perfectly jammy egg.
Well, someone tried to deep fry frozen eggs:
So I decided to try making savory muffins with both a frozen egg and with eggs boiled for 3 minutes to set, then frozen for easier peeling.
It seems in order for this to work well maybe the dough has to be frozen once the egg is encased, as is the case with the scones. I decided not to freeze my muffin batter and the frozen egg was a disaster. The soft-boiled eggs work, but I think as long as they’re frozen, a 6-minute egg would still remain gooey once baked. At the very least I think 4 minutes would be ideal. As is they could be cooked more for my liking.
A scotch egg could work given that you would freeze them once assembled, but I worry about the problems that guy experienced with exploding eggs. And given that frozen soft-boiled eggs definitely remained oozy, there’s no real reason to keep them raw.
The muffins by the way are delicious. They’re made with olive oil, cheese, roasted red pepper, chili flakes, garlic powder, and some herbs.
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Failure… something something… learning… something…
I wanted to make challah today. I know, it’s Passover. I shouldn’t be EATING bread, nevermind making it. I was never that religious. But the two loaves of Japanese milk bread I made over the last couple of weeks were SO good that they each disappeared before the week was out.
I pulled King Arthur’s challah recipe, which I had made before, ages ago. This time, though, I decided I was gonna be all clever, and modify the recipe to use a tangzhong, a mixture of flour and water heated up 'til the starch gels. It gives bread a super soft, fluffy texture and allows it to stay fresh longer. King Arthur’s website even gives you general instructions on how to do so. In a nutshell, increase the liquid in your bread 'til you have approx. 75% hydration (which is pretty high for tight-crumbed sandwich breads), then peel off about 5% of your total flour and 5x (by weight) as much liquid for the tangzhong. Pull this out of the total flour and liquid for your recipe.
Well, I must have messed up, either in my calculations or my measurment, because after adding about 90g of water to the overall recipe, and pulling out 25g of flour and about 110g of water for the tangzhong, after mixing all the dough ingredients I was left with something so loose that I could only really call it ‘batter’. There was no possible way to shape it at all. I was quite frustrated, but figured, rather than just dump it, I’d let it rise for an hour, pour it into a loaf pan, and see what happens.
After the hour rise, I was left with a very thin but VERY bubbly mixture, which I tried to stir vigourously enough to deflate a bit. But it was impossible. So I shrugged, poured the whole thing into a parchment lined loaf pan and threw it in the oven for about 45 min.
This rather unattractive fellow is the result:
The crumb more open and uneven than I’d like, though given the messed up rise and apparently far-to-high hydration, that isn’t surprising. What is surprising is a slightly off flavor. With 3 tablespoons of honey, you’d think it’d be plenty sweet, but I find I’m missing some of that flavor, and what remains tastes a bit… musty?
Something clearly has gone wrong here. Might keep the loaf and see how it lasts, but I dunno. This might end up binned. Which pains me greatly. I know it’s just a few cups of flour and 3 eggs, but I just HATE having wasted the ingredients, and the cleanup time, etc.
Ah well. Not everything can be a winner. Maybe I’ll try again tomorrow w/o the tangzhong modifications. I probably should have started there anyway.
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As long as “musty” isn’t “spoiled”, perhaps repurpose in bread pudding or French toast? Try for grilled cheese? Make croutons?
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