Stuffed empanadas

Stuffed empanadas – a real treat!

INGREDIENTS

FOR THE DOUGH:

320 g wheat flour (type 405)

½ tsp baking powder

200 g butter

1 egg (size M)

4 tbsp water

1 pinch of salt

FOR THE FILLING:

2 small onions

½ red pepper

2 tbsp neutral oil for frying (e.g. rapeseed oil)

500 g mixed minced meat

3 tbsp tomato paste

2 eggs (size M)

1 pinch of salt and pepper

1 pinch of cayenne pepper

1 tsp paprika powder (sweet)

ALSO

Some flour for working

PREPARATION

Step 1
Line two baking trays with baking paper. For the dough, mix the flour with the baking powder, sift it into a bowl, add the butter in small pieces and knead everything together.

2nd step
Whisk the egg with water and salt and add to the dough. Knead the dough into a uniform mass, wrap in foil and chill for 60 minutes.

3rd step
Meanwhile, for the filling, peel the onions, wash the peppers and cut both into fine cubes. Heat the oil in a pan, fry the minced meat and onions until it is browned all over and cooked.

4th step
Put in a bowl and let cool slightly. Then mix with the diced peppers, tomato paste, egg and salt, pepper, cayenne pepper and paprika powder. Set aside until further processing.

5th step
Preheat the oven to top and bottom heat 180 degrees (fan oven 160 degrees). Separate the egg, whisk the egg yolk. Roll out the chilled dough on a floured work surface until it is about 2 mm thick. Cut out 32 circles with a circle cutter (Ø 10 cm) and brush thinly with egg white.  Put 1 tablespoon of filling in the middle of each.

Step 6
Fold the dough circles over the filling to form a half moon, pressing the edges together slightly. Press the edge together again with a fork. Brush the dumplings with egg yolk and bake in the preheated oven for about 15 minutes.