Argentinian Empanadas
| Servings | 4 |
| Preparation | 45 Minutes |
| Traits |
Ingredients
| Dough | |
|---|---|
|
1 teaspoon salt |
|
1 teaspoon paprika |
|
50 ml water |
|
50 g butter |
|
200 g flour |
| Fill | |
|
250 g ground beef |
|
1 pc chili pepper |
|
|
pinch of salt |
|
pinch of black pepper |
|
125 ml tomato juice |
|
1 clove garlic |
|
1 pc onion |
Dough
Into a dish with the flour add salt, cayenne pepper and then stir for a little.
Cut butter into smaller pieces and add them into the dish with the flour. Stir well until butter pieces dissolve into crumbs.
Stuffing
Crush garlic with Garlic Press or chop it (mince) into bits with Chef's knife.
Cut onion into smaller cubes.
Slice chili pepper into thin slices.
Heat oil in a medium size skillet or saucepan and cook onion for a few minutes.
If you don't like strong taste of an onion in your meals, pour a little bit of water and cook for some time. Repeat the process until onion becomes translucent.
Heat oil in a medium size skillet or saucepan and cook onion for a few minutes.
If you don't like strong taste of an onion in your meals, pour a little bit of water and cook for some time. Repeat the process until onion becomes translucent.
Add meat and cook it for about 5 minutes.
Finalising
Chose bigger tinplate and coat it with oil.
Spread flour over working area and knead one ball of the dough into about 12 cm circle.
Spread filling over one half of the circle. Make sure that each empanada is equally filled.
Cover filling with another side of the circle. Press edges firmly with your fingers to merge both layers of dough and prevent filling to leak outside.
Press the edges once more with a fork. Layers of dough will stick better and will look more decorative.
Lay empanadas in oiled tinplate and bake them for 20 minutes on 200°C in pre-heated oven.
