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Servings: 12 empanadas - Prep time: 30 minutes - Baking time: 30 minutes -
Total time: 1 h
Ingredients
Dough:
200 gr all purpose flour
1 egg
113 gr butter, softened
60 ml ice cold water
1/2 tsp salt
1 beaten egg, for brush the empanadas
Filling:
200 gr beef mince
1 tbsp olive oil
1 small onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
10 pimiento-filled green olives, sliced
1/2 tsp coarse salt
1/2 tsp paprika powder
1/2 tsp ground black pepper
1/2 tsp coriander
pinch garlic powder
1 tsp hot sauce
Instructions
1. To make the dough, combine in a medium mixing bowl 1 egg and softened butter. Add the flour water and salt. Knead until a smooth ball of dough begins to form. Let sit for 20 minutes.
2. To make the filling, heat a large skillet over medium heat, and then swirl in the olive oil. Add the onion and bell pepper. Saute until the onion is translucent, 3 to 4 minutes. Raise the heat to high and add the beef. Cook, stirring constantly to brown, about 5 to 7 minutes. Add the olives, salt, hot sauce and spices. Cook for another 2-3 minutes. Remove from heat and allow to cool completely.
3. Preheat the oven to 205C(400F) and line a baking tray with parchment paper.
4. To form the empanadas, divide dough into 12 equal size balls. Roll each ball of dough out on a floured surface. Place 1 tablespoon filling on one side of a dough circle. Wet the edges of the dough with the beaten egg. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with your fingers or with a fork. Repeat the process until all the filling is used. Place on a lined baking tray.
5. Brush the empanadas with the remaining egg wash. Bake in preheated oven for about 12 to 15 minutes or until golden brown.
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