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For the dough: Mix milk, oil, sugar, butter, salt, and yeast. Add flour and knead well until smooth and non-sticky.
Let the dough rise until doubled.
Divide into 18 pieces, shape into balls, and let them proof again until doubled.
When opening the dough, you can use semolina flour or corn flour (fubá). Also, sprinkle some on the pan to prevent the esfihas from sticking when you bake them.
For the meat filling: Mix ground beef, onions, tomatoes, salt, pepper, and lemon juice raw.
For the cheese option: Mix ricotta, parmesan, mozzarella, salt, and parsley.
Bake at 180°C for about 15 minutes, until lightly golden on the sides and golden underneath.