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  • Writer's picturemor beja

Dreamy pulled beef rolls

Prepare yourself for a real pleasure!

My friends - the carbs never disappoint me.

Anyone who knows me knows how much I love dough. I like to make dough, I like to work with dough, I like the smell of baking and how not .. I like to eat it!

If I'm sad, I'll make and knead some dough and then I'm a little less sad.

If I'm happy, when I'm making dough and I'm getting even happier!

Dough is my favourite thing.

And those rolls ... Oh God.

Soft and fluffy rolls stuffed with delicious pulled beef.

The dough is easy to make, at the level anyone can.

You can make rolls like in the picture above and you can also make some kind of meat-stuffed focaccia.

In some of the pastries I also added chopped chard.

And of course, the dough is vegan. You can replace the meat filling with burnt eggplant, or all kinds of roasted vegetables and it will still be great.

One last thing I will mention, as you already know me I like using pizza flour. And I also used pizza flour in this recipe. It can be converted into a all-purpose flour - but I would still recommend pizza flour.

So go ahead guys, start making dough and fall in love With it like me.



  • 750 grams of pizza flour

  • 520 grams of cold water [really cold]

  • 10 grams of dry yeast

  • 17 grams of salt

  • 40 grams of sugar

  • 5 tablespoons olive oil

  • Semolina / polenta flour to Powder the pastries before baking

Glaze -

  • 2 tablespoons water

  • 1 tablespoon honey

  • 4 tablespoons olive oil

  • 1 teaspoon Sriracha sauce [Or Tabasco]

  • 2 cloves crushed garlic

  • Half a teaspoon of salt

  • A pinch of ground black pepper

Filling -

  • 500 grams of pulled beef according to the recipe here

  • 4-5 chopped chard leaves [optional]

**The pulled beef can be replaced with lightly fried minced meat on a pan with some chopped onion and seasoned with salt, black pepper, a touch of cumin and hot paprika.


Preparation of the dough -

  • Mix in the mixer bowl all the dry ingredients for the dough and then add the water and start kneading on low speed.

  • After 2 minutes, gradually pour in the olive oil.

  • Continue to knead for 12-15 minutes.

  • Transfer the dough to a lightly oiled work surface and fold it into an envelope shape.

  • Transfer the dough to a lightly oiled bowl and cover with a towel.

  • After half an hour, fold the dough again in the shape of an envelope. No need to take out of the bowl. Just grab one side of the dough at a time and fold inwards.

  • The operation can be repeated once more after half an hour. But not mandatory.

  • Cover the bowl with cling film and leave to swell in the fridge overnight. [8-12 hours]

Preparation of the rolls -

  • Prepare the glaze - mix all the ingredients in a small bowl or cup.

  • Divide the dough into balls. About 75-80 grams each.

  • Roll each ball of dough with a rolling pin or by hand into a small rectangle.

  • Brush the dough with the glaze.

  • Place at one end of the dough 1-2 tablespoons of meat, also sprinkle some meat along the entire surface of the dough and roll it into the shape of a roll.

  • Another option - roll each ball of dough into a thin circle, spread with glaze and sprinkle pulled beef and chopped chard all over. Fold the circle in half and squash slightly with your hand.

  • Prepare a pan with baking paper and sprinkle some semolina.

  • Place the rolls in the pan. Spaced.

  • Cover with a towel to swell for another half hour.

  • Meanwhile, preheat oven to 180 degrees Celsius.

  • Before baking, brush the rolls with glaze gently and sprinkle some semolina on top as well.

  • Bake for 18 minutes.

Enjoy! :)

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