Brazilian Empanadas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 point puff pastry (TK)
- 2 egg (s), hard-boiled
- 50 g bacon, streaky
- 1 large onion (s)
- 1 tablespoon butter
- 200 g minced meat (beef)
- 12 olives, stuffed
- 5 tablespoon raisins
- salt and pepper
- Clove powder
- Paprika powder
- 4 tablespoon water
- Water for brushing
Print Recipe
Pin Recipe Instructions
- Let the puff pastry thaw. Preheat the oven to 220 ° C.
- Peel the onion and dice it with the bacon. Toast together in the melted butter until translucent. Add the minced meat and fry well. Add the spices and season well to taste. Pour 4 tablespoons of water over the meat so it stays juicier.
- Wash and drain the raisins. Roughly chop the eggs and olives. Add everything together to the meat and season again to taste.
- Now distribute some of the meat dough on half of each puff pastry slice. Brush the edge with water, fold up and press down. Place on a baking sheet lined with baking paper.
- Put in the hot oven and bake for about 20 minutes.
- Serve with a tomato sauce and a mixed salad of your choice.
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