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Esfiha de carne (São Paulo open beef pies)
Esfiha: soft little open pies topped with lemony spiced beef, onion and tomato
BrazilianThe Syrian and Lebanese families who settled around Rua 25 de Março in central São Paulo brought sfiha with them, and the city made it its own: esfihas are now sold by the dozen from counters all over town, eaten standing up with a squeeze of lemon at lunchtime or as a cheap late snack. The dough is soft and lightly crisp at the base, and the topping of raw spiced beef, onion and tomato cooks on the pie in a hot oven. Chef's tip: squeeze the onion and tomato hard in a cloth before mixing; a wet topping makes the dough soggy.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 14 oz plain flour
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 ½ tbsp olive oil
For the topping
- 14 oz beef mince
- 1 onionvery finely chopped
- 2 tomatoesseeded and finely diced
- 2 tbsp lemon juice
- 1 tbsp fresh mintchopped
- 1 tsp salt
To serve
- 1 lemoncut into wedges
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Method
0/7 doneStep 1: Mix 14 oz plain flour, ¼ oz fast-action dried yeast, 1 tsp sugar and 1 tsp salt. Add 1 cup warm water and 2 ½ tbsp olive oil and knead for 8 minutes, until smooth and elastic. Cover and leave in a warm place for 1 hour, until doubled.
70 minStep 3: Mix 14 oz beef mince with the onion, tomato, 2 tbsp lemon juice, 1 tsp Lebanese seven-spice mix (baharat), 1 tbsp fresh mint and 1 tsp salt.
Step 4: Heat the oven to 425°F (400°F fan) and line two trays with baking paper. Divide the dough into 16 balls and rest for 10 minutes.
10 minStep 5: Press each ball into a 10 cm round and spread with a thin layer of topping right to the edge. Pinch three sides up for the triangle shape, or leave round.
10 minStep 6: Bake for 12–14 minutes, until the base is golden underneath and the meat is browned; the mince must reach 160°F.
14 minStep 7: Serve warm with 1 lemon to squeeze over. Vegetarian version: top with a mix of crumbled cheese (choose one made with vegetarian rennet, as many white cheeses use animal rennet) and chopped tomato, or with za'atar stirred into olive oil.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 17 g
- Carbs
- 38 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does esfiha de carne (São Paulo open beef pies) take?
- About 90 minutes in total: 75 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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