Uncle Al Recipe
Make Uncle Al Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling (savory)
Assembly & Finish
Method
Dough
- 1
Bloom yeast and combine wet
Warm the milk and water together until about 105–115°F (warm to the touch). In a large mixing bowl, stir the warm liquid with the sugar and instant yeast. Let sit 5–7 minutes until foamy. Whisk in the softened butter and the egg until combined.
- 2
Add dry ingredients and knead
Add the flour and salt to the wet mixture. Stir to form a shaggy dough, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for 5 minutes.
- 3
Filling (savory)
- 4
Saute aromatics and brown beef
While the dough rises, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the chopped onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds. Increase heat slightly and add the ground beef, breaking it up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if necessary.
- 5
Season the filling
Stir in the tomato paste, Worcestershire sauce, smoked paprika, and dried oregano. Cook 1–2 minutes to bloom the tomato paste. Season with salt and pepper, then remove from heat and stir in the chopped parsley and shredded cheddar. Let the filling cool 10 minutes — it should be warm but not hot when used to fill dough.
Assembly & Finish
- 6
Roll and portion dough
Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 3–3.5 oz each). Roll each piece into a ball, then flatten into a disk about 4–5 inches in diameter.
- 7
Fill and shape
Place about 2–3 tablespoons of the cooled beef-cheddar filling in the center of each disk. Pull the edges up over the filling and pinch to seal tightly, forming a neat pocket. Place seam-side down on a parchment-lined baking sheet, leaving space between pockets.
- 8
Second rise
Cover the filled pockets loosely with plastic wrap or a towel and let rise 30–40 minutes until puffy.
- 9
Egg wash and bake
Preheat the oven to 375°F (190°C). Whisk the egg and 1 teaspoon cold water to make an egg wash. Brush the tops of the risen pockets with the egg wash and sprinkle with sesame seeds if using. Bake for 18–22 minutes, until golden brown and the bottoms sound hollow when tapped.
- 10