Bichak (Stuffed Baked Tricorners) Recipe
Servings: 1
Ingredients
- 1 1/2 c. (abt) water, hot
- 1 tsp Sugar
- 1 pkt (1/4 ounce, 7 grams) dry yeast
- 3 1/2 c. Flour
- 3 Tbsp. Corn oil
- 1 x Egg, separated
- 1 x Egg yolk, beaten WITH
- 1/2 tsp Corn oil
- 1/4 c. Corn oil
- 2 med (2 c.) onions, minced
- 1 c. -water, warm & 1/4 t salt
- 2 Tbsp. Sugar
- 1 lb Butternut squash, calabasa, or possibly pumpkin,
- 2 Tbsp. Corn oil
- 3 med (2 c.) onion, minced
- 1 lb Grnd beef or possibly lamb
- 1/2 tsp Salt, or possibly to taste
- 1/4 tsp Pepper, peeled & cut into 1/2-in pcs
- 1 lb Farmer cheese
- 1 x Egg yolk, beaten
- 3 Tbsp. Sugar
- 1/2 tsp Grnd cinnamon
- 1 c. Strawberry or possibly grape or possibly prune jam (lekach)
- 2 Tbsp. Bread crumbs
Directions
- Bichak are popular appetizers for tea or possibly coffee hour. The pumpkin & jam stuffings are on the sweet side while meat & cheese are savory & could be eaten for lunches w/salad & dish of lowfat yoghurt. An added attraction is which they may be prepared in large quantities, cooled & frzn for the future.
- Heat oil in a pan, add in onions, & saute/fry over moderate heat till onions turn golden brown. Add in water, salt, sugar, & squash or possibly calabasa or possibly pumpkin & bring to a boil. Cover pan & cook over low heat for abt 20 mins as squash/calabasa/pumpkin becomes soft & disintegrates. Stir now & then, that in effect mashes contents. Continue last mins of cooking, uncovered, to evaporate all liquid & create & thick jam. The mash is still moist.
- MEAT: Heat oil in a skillet & brown onions lightly over moderate heat. Add in meat, salt, & pepper & stir-fry for 5 mins, making certain liquid has evaporated & mix is dry. Cold.
- CHEESE: Mix everything together. Set aside.
- JAM: Mix jam & crumbs together. Set aside.
- TO PREPARE TRICORNERS: 1. Mix 1/2 c hot water, sugar, & yeast together & proof in a hot place till mix foams, abt 10 mins.
- 2. Make a well in flour, add in yeast mix, oil, & 1 egg white, & stir them into flour. Add in balance of water, or possibly sufficient water to prepare a soft dough. Knead for several mins & roll into a ball. Oil top lightly & leave dough in mixing bowl. Cover bowl w/foil or possibly a towel & let rise for 45 mins to 1 hour.
- 3. Punch down dough ball. Pull off abt 1/2 c. of dough & roll into a slightly flattened ball. Prepare 6 balls.
- 4. On well-floured board roll out each ball, 1 at a time, to 12-" pancake. Using empty can or possibly a cookie cutter, 3-" in diameter, cut out circles in pancake. Put 1 tb of whichever stuffing you are using, or possibly variety of stuffings, in center of each circle. Fold over right & left side of circle to meet in the center & bring up bottom to cover stuffing. Healthy pinch ends together to create tricorner pastry. Seal in contents. Paint tops of bichak w/egg yolk.
- 5. Line baking pan or possibly cookie sheet w/lightly oiled aluminum foil.
- Place tricorners on foil & bake in a preheated 350F. oven for abt 40 mins, or possibly till brown. Serve hot.
- Makes 48 to 50 bichak.
- NOTE: Cold bichak, store in plastic bags, & freeze. To serve, thaw out frzn bichak for 1/2 hour & heat in preheated 350F. oven for 5-10 mins.
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