Zillamina Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

Mix dough

In a large mixing bowl, whisk together 3 cups flour and 1 teaspoon salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–7 minutes.

First rise

Lightly oil a clean bowl with a little olive oil. Place the dough in the bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled, about 60–75 minutes.

Cook chorizo/pork

Heat 3 tablespoons extra virgin olive oil in a skillet over medium heat. Add the diced chorizo or cured pork and cook, stirring, until it renders fat and starts to brown, about 4–6 minutes. If using a leaner cured pork, add a touch more oil as needed.

Soften vegetables

Add the chopped onion and green pepper to the pan. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and spices

Stir in the minced garlic, 2 teaspoons smoked paprika and 1 teaspoon ground cumin. Cook for 1 minute until fragrant, taking care not to burn the garlic.

Add tomato

Add the diced tomatoes and 1 teaspoon coarse salt and the black pepper. Simmer gently until the mixture thickens and most of the tomato moisture has reduced, about 8–10 minutes. Taste and adjust seasoning.

Finish filling

Remove from heat and stir in chopped parsley and the optional chopped hard-boiled eggs. Allow the filling to cool to room temperature before using (about 20–30 minutes).

Preheat oven

Preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven while preheating; otherwise use a baking sheet turned upside down.

Divide dough

Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces for individual turnovers or 4 pieces for larger ones. Let the pieces rest for 10 minutes to relax the gluten.

Roll out

Roll each piece into a circle about 6–8 inches (15–20 cm) in diameter, dusting with flour as needed to prevent sticking.

Fill and seal

Place about 3 tablespoons of the cooled filling onto one half of each circle, leaving a 1/2-inch border. Brush the border with a little beaten egg, fold the dough over to create a half-moon, and press the edges to seal. Crimp the edges with a fork or by folding a small pleat.

Egg wash and brush

Place assembled Zillamina on a parchment-lined baking sheet. Brush the tops with beaten egg and optionally brush the edges with a little olive oil or melted butter for extra shine and flavor.

Bake

Bake in the preheated oven for 15–18 minutes for small turnovers (20–25 minutes for larger ones), or until golden brown and crisp.

Cool

Transfer to a rack and let cool for 5–10 minutes before serving. Serve warm or at room temperature.