Summary

Ingredients

• 750 g flour
• 250 g mararine
• 500 ml broth
• 1 teaspoon salt
• 2 onion (s), red, chopped
• 2 clove (s) garlic, finely chopped
• 1 tablespoon paprika powder, noble sweet
• salt and pepper
• 3 egg (s), hard-boiled
• 2 egg yolks
• Oil, or margarine
• 0.5 can ½ chickpeas, (approx. 150g)
• 0.5 can ½ corn, (approx. 150g)
• 1 bell pepper (s), cut into small pieces
• 150 g peas, frozen

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Instructions

1. For the batter, put the margarine, flour and salt in a bowl. Add the stock in a ladle and knead until a firm, non-fragile mass forms. This can then later be rolled out thinly and cut out in circles with a diameter of 12 cm.
2. Drain the chickpeas and corn. Peel the eggs and cut them into small pieces. For the filling, heat the oil or margarine in a pan. Add the chopped onions and garlic and sauté until the onions are translucent. Mix with the vegetables (bell pepper pieces, chickpeas, corn, peas) and the eggs and heat in the microwave for 1.5 minutes. Season with paprika, salt and pepper.
3. Put about two tablespoons of the filling on one half of each dough circle. Brush the edge with egg yolk. Fold up and then close the empanadas by pressing the top (folded over) dough with the index finger of one hand and using the index finger of the other hand to go a little under the lower (i.e. filled) half of the dough and, piece by piece, fold both over the corner ( proceed from one side of the semicircle to the other). Brush the empanadas completely with egg yolk and cook in the oven at 180 ° for 15-20 minutes.