Simple, comforting, and irresistibly flavorful
There’s something timeless about recipes passed down from grandma’s kitchen. This homemade little cake—more accurately, a soft, yeasted dough stuffed with savory filling and fried until golden—captures everything we love about comfort food. Crispy on the outside, fluffy on the inside, and endlessly customizable, it’s the kind of recipe that fills the house with warmth and nostalgia.
Perfect for snacks, family gatherings, or special occasions, these little pastries are easy to make and even easier to love.
Ingredients
Dough
- 1 egg
- 0.5 oz dry yeast or fresh yeast (15 g)
- About 4¾ cups all-purpose flour (21 oz / 600 g)
- 1 tablespoon sugar (15 g)
- 1 tablespoon salt (15 g)
- 1 tablespoon margarine or butter (15 g)
- 1½ cups water (360 ml)
Filling
- 1 large chicken breast, cooked and shredded
- Seasonings to taste
Step-by-Step Instructions
1. Prepare the Dough
- In a bowl, dissolve the yeast with the sugar.
- Add the margarine, egg, and water, mixing well.
- Gradually add the flour mixed with salt, stirring until a dough forms.
- Knead until smooth and elastic, adding small amounts of flour only if necessary.
- Divide the dough into 12 equal portions and shape into balls.
- Cover and let rise in a warm place until doubled in size.
2. Make the Filling
- Sauté the shredded chicken with your preferred seasonings:
- Garlic
- Onion
- Olive oil
- Chicken bouillon
- Oregano, black pepper, paprika
- Fresh parsley
- Cook until flavorful and well combined.
- Allow the filling to cool completely before assembling.
3. Assemble
- Roll each dough ball into a small circle.
- Place a portion of chicken filling in the center.
- Fold and seal the dough securely, shaping as desired.
- Let the filled pastries rest for 10–15 minutes to help set the seal.
4. Fry
- Heat oil to 350–365°F (175–185°C).
- Fry in small batches until golden brown on all sides.
- Drain on paper towels and serve warm.
Variations
Savory Fillings
- Ground beef with onion, garlic, tomato, and olives
- Mozzarella and ham
- Creamy chicken with soft cheese
- Mushrooms and onions
- Spinach and ricotta
- Roasted eggplant and bell peppers
Sweet Versions
- Guava or apricot jam
- Dulce de leche
- Chocolate hazelnut spread
- Cinnamon sugar (brush with butter after frying)
Alternative Cooking Methods
- Baked version:
Brush with egg wash or milk and bake at 375°F (190°C) until golden. - Mini version:
Shape into smaller balls for party-sized snacks.
Expert Tips
- Add flour gradually to keep the dough light and airy
- Always use cooled filling to prevent soggy dough
- Seal edges firmly—use water or egg white if needed
- Maintain oil temperature to avoid greasy results
- Fry in batches for even cooking
How to Store
- Best enjoyed fresh, but leftovers can be stored:
- Room temperature: up to 1 day
- Refrigerator: up to 3 days (airtight container)
- Reheat in the oven at 350°F (175°C) for best texture
- Freezing tip: Freeze unfried pastries, then fry straight from frozen
Final Thoughts
Grandma’s homemade little cake is a celebration of simple ingredients transformed into something special. The soft, golden dough paired with a flavorful filling makes these pastries unforgettable. Whether savory or sweet, fried or baked, they represent the heart of homemade cooking—warm, comforting, and made to be shared.
Once you make them, they won’t just be a recipe—they’ll become a tradition. 💛
