Empanadas – Chilean / Mexican Minced Meat Pockets
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 1 kg flour
- 0.25 kg ¼ fat (vegetable fat)
- 0.25 liter ¼ milk
- 2 egg yolks
For the filling:
- 0.5 kg ½ minced beef
- 8 onion (s), finely diced
- 0.25 kg ¼ fat (vegetable fat)
- 3 small peppers, diced
- Paprika powder
- Cayenne pepper
- salt
Print Recipe
Pin Recipe Instructions
- Mix the milk, salt and egg yolk, mix the flour with the resulting liquid in a bowl, add the remaining dough ingredients and knead everything with the mixer. Then knead the dough with your hands to a smooth but firm mass. This is now left to rest overnight.
- Filling:
- Melt the fat in a large pan, add the minced meat, onions and the spices. After searing for a short time, add the peppers. Let everything simmer until the ingredients are reduced to a consistent mass. Let stand also covered overnight.
- The following day you roll the dough into a thick roll and cut it into approx. Roll out the slices into circles, cover one side with the filling, refine with olives, raisins and egg, close and brush the seams with egg yolk. Prick each empanadas 3 times with a knitting needle, otherwise they will fly around your ears. Now they are coated with a milk / egg yolk mixture and cooked in the oven over high heat. They are done when they are golden yellow.
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