Pastrmalija

Pastrmalija is a national Macedonian dish. Although it is heavy on the stomach, it is one of the best foods on Balkans. A pizza-like dough, topped with pork and eggs. And all that well seasoned with aleva paprika.

I decided to give it a twist this time and make it in a cupcake pan. They came out cute and super delicious. The recipe is another from Gaga's blog, for FBI Rukavice, event created by mamajac of Cooks and Bakes.

Pastrmalija
(original recipe)

50 g fresh yeast
500 ml warm water
1 Tbsp sugar
salt
600g + 1 Tbsp flour
500 g pork
aleva paprika
ground black pepper
oil
180 g sour cream (20% milk fat)
4 eggs

Mix yeast with 150 ml water, sugar, a little salt, 1 Tbsp lour and let covered in a warm place. I usually use 500 ml stainless steel cup for this and allow yeast to rise to the top of a cup. It depends on the outside temperature how long does it take.

Sift flour in a large bowl, add 3 tsp salt, yeast and 3 Tbsp oil. Start adding water gradually as you knead the dough. It is good when it's smooth and doesn't stick to your hands. The amount in the recipe is approximate, be careful as you add water, maybe you'll need less, and maybe more. When you knead it well, return it to the bowl, cover, and let rise for about an hour.

In the meantime, cut pork into cubes and add aleva paprika to taste (a tablespoon or two), ground black pepper, and some oil. In a separate bowl whisk eggs with sour cream and a little salt.

After the dough has risen, flatten it with oiled rolling pin to the height half of the height of a regular sizes cupcake pan, cut out circles to fit into the pan and align pork on top. To prevent sticking I lined the pan holes with baking paper. Place the rest of the dough into round baking pan and top with remaining pork. Generously spread oil over meat with a pastry brush to prevent met from drying. Bake in a preheated oven on 200°C for about half an hour or until dough begins to get nice golden color. Remove from the oven and pour over egg and sour cream mixture, return into the oven and bake for another 10 minutes.

Serve warm and sprinkled with aleva paprika.

I am sending this to Susan for YeastSpotting.

Who else made it: Lillet.