Empanadas (dumplings with Minced Meat Filling)
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 250 g minced meat, mixed
- 250 g minced meat (beef)
- 150 g bacon (pork belly), mixed
- 150 g onion (s)
- 5 egg (s)
- 50 g olives, filled
- 100 g raisins
- 2 teaspoons paprika powder, noble sweet
- 2 teaspoons ground cumin
For the dough:
- 12 tablespoon oil
- 50 g yeast (or 2 sachets dry yeast)
- 0.5 liter ½ milk
- 750 g flour
- possibly chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Cut the bacon and onions into small cubes and fry them. Add the minced meat and fry. Be careful not to clump it together. Boil the eggs hard for about 8 minutes and then cut them into small cubes. Let the raisins swell in hot water. Cut the olives into thin slices and add them to the meat dough together with the drained raisins and the chopped egg. Season with a little pepper and, if necessary, a little salt (the bacon is usually salty enough). Add paprika powder and cumin.
- (If you like it spicy: possibly cut 2 chilli peppers very small and add!)
- Knead the flour with the yeast, the oil and 3/4 of the milk. Then just add enough milk until the dough is supple, but still appears firm at the same time.
- Let the dough rise in a warm place for a long time (possibly in the oven at approx. 40 ° C).
- Roll out the dough into round pieces about 15 cm in diameter. Place 1 to 2 tablespoons of meat dough on each half and brush the edge with egg. Then fold the dough into the pocket and press the edge into place.
- Bake in the electric oven for 20 minutes at 210 ° C (convection oven: 180 ° C).
- Tastes just as good as a snack as it does with the main meal. Filled with meat or just vegetarian. You can fill empanadas with anything!
- Tip: are also wonderfully quickly packed in the picnic season and on the go - they also taste very good cold.
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