@hayat_alnur: #اميرة_برج_السرطان #fypviralシ゚viral #اكسبلورexplore #fouryou

أميرة برج السرطان🦀

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Monday 05 October 2026 20:11:10 GMT

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🦋عہسہولة🦋 :

اي والله صحيح 😂♥️

2026-10-05 20:12:28

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ورڊۿ ٱبُـݛيّـࢦ 🌸 :

😂❤️

2026-10-05 20:18:02

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روح 🎀 :

😅😅

2026-10-05 20:19:45

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SWEET POTATO HAND PIES WITH BEEF RECIPE BELOW DOUGH 400 g mashed sweet potato (1⅔ cups) 1 large egg, beaten 6 g salt (1 tsp) 1 g dried chives (1 tsp) 450 g all-purpose flour, plus extra for dusting (3¾ cups) FILLING 25 ml olive oil (2 tbsps) 450 g ground beef (1 lb) 3 g paprika (1 tsp) 3 g garlic powder (1 tsp) 3 g onion powder (1 tsp) 3 g ground cumin (1 tsp) 3 g cayenne pepper (1 tsp; use ½ teaspoon for less heat) ½ beef bouillon cube 10 g fresh parsley, finely chopped (¼ cup) 40 g red bell pepper, diced (¼ cup) 75 g yellow onion, diced (½ cup) 100 g shredded mozzarella (1 cup) Extra olive oil or neutral oil for frying. In a large bowl, combine the mashed sweet potato, beaten egg, salt, dried chives, and flour. Knead until smooth. Cover the dough and let it rest while you make the filling. Heat the olive oil in a large skillet over medium heat. Add the ground beef, paprika, garlic powder, onion powder, cumin, and cayenne. Crumble the bouillon cube over the top and cook for 3–4 minutes, breaking up the meat. Stir in the parsley, bell pepper, and onion. Cook for 4–5 minutes, until softened. Turn off the heat, stir in the mozzarella until combined, and let the filling cool completely. Divide the dough into 9 equal pieces and roll each into a ball. On a well-floured surface, roll one ball into a circle, about ¼ inch thick. Spoon some filling into the center and fold the dough up and over, pinching to seal into a tight pocket. Place each filled bun on a sheet of parchment paper and repeat with the rest. Heat a heavy-bottomed skillet over medium heat with a little oil. Cook the buns until golden brown and cooked through, flipping once, about 4–5 minutes per side. #food #Recipe #beef #bismillah

SWEET POTATO HAND PIES WITH BEEF RECIPE BELOW DOUGH 400 g mashed sweet potato (1⅔ cups) 1 large egg, beaten 6 g salt (1 tsp) 1 g dried chives (1 tsp) 450 g all-purpose flour, plus extra for dusting (3¾ cups) FILLING 25 ml olive oil (2 tbsps) 450 g ground beef (1 lb) 3 g paprika (1 tsp) 3 g garlic powder (1 tsp) 3 g onion powder (1 tsp) 3 g ground cumin (1 tsp) 3 g cayenne pepper (1 tsp; use ½ teaspoon for less heat) ½ beef bouillon cube 10 g fresh parsley, finely chopped (¼ cup) 40 g red bell pepper, diced (¼ cup) 75 g yellow onion, diced (½ cup) 100 g shredded mozzarella (1 cup) Extra olive oil or neutral oil for frying. In a large bowl, combine the mashed sweet potato, beaten egg, salt, dried chives, and flour. Knead until smooth. Cover the dough and let it rest while you make the filling. Heat the olive oil in a large skillet over medium heat. Add the ground beef, paprika, garlic powder, onion powder, cumin, and cayenne. Crumble the bouillon cube over the top and cook for 3–4 minutes, breaking up the meat. Stir in the parsley, bell pepper, and onion. Cook for 4–5 minutes, until softened. Turn off the heat, stir in the mozzarella until combined, and let the filling cool completely. Divide the dough into 9 equal pieces and roll each into a ball. On a well-floured surface, roll one ball into a circle, about ¼ inch thick. Spoon some filling into the center and fold the dough up and over, pinching to seal into a tight pocket. Place each filled bun on a sheet of parchment paper and repeat with the rest. Heat a heavy-bottomed skillet over medium heat with a little oil. Cook the buns until golden brown and cooked through, flipping once, about 4–5 minutes per side. #food #Recipe #beef #bismillah

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