Crestitas

Ingredients for 4 servings:

• 125 g flour
• 50 ml water
• ½ tsp salt
• ¼ cube of yeast
• 1 pinch(s) of sugar
• 100 g minced beef
• 1 shallot(s)
• 1 egg(s)
• salt and pepper
• 1 jar aioli

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Tapas from Malaga

Mix the first 5 ingredients into a yeast dough, adding a little more flour if necessary so that the dough pulls away from the sides of the bowl. After proving, place balls about 2 cm in diameter on a baking sheet lined with baking paper, leaving space between them, flatten them, and let them rise again. In the meantime, finely chop the shallots – like garlic. Mix together all the remaining ingredients, except for the jar of aioli. Bake the yeast pastries in a preheated oven at 200°C (top/bottom heat) for about 20 minutes on the middle rack, then let cool. Shortly before serving, cut the yeast pastries open, spread a thin layer of the minced meat mixture on one cut surface, and place each piece, cut-side down, in a non-stick pan and cook the minced meat until cooked through. Spread the uncoated halves with aioli and place them together with the other half. I used a toothpick to secure them together. In Málaga, we were served crestitas as a tapita with wine; they were so delicious that you were in danger of drinking too much wine.