Empanadas with Minced Meat Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g quark
- 500g flour
- 2 egg (s)
- 8 tablespoon oil
- 1 packet baking powder
- 1 teaspoon salt
- some Milk
- 500 g minced beef
- 2 large onions
- 2 cloves garlic
- 50 g raisins
- 2 tablespoon olive oil
- 1 ½ tablespoon flour
- 1 can tomato paste, approx. 40 g
- 100 ml vegetable stock
- 0.5 teaspoon ½ chili powder
- 1 teaspoon ground cumin
- salt and pepper
- 2 egg yolks
- 1 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Knead a dough from the first six ingredients. Possibly add a little milk if the batter is too firm.
- Peel the onions and garlic cloves and cut into fine cubes. The olive oil in
- in a pan and fry the minced meat until it is crumbly. Onion, garlic and the
- Stir in washed raisins and continue to fry until the onions are translucent.
- Dust the minced meat with flour. Add tomato paste and toast briefly. Deglaze with broth and season with salt, pepper, chilli and cumin. Depending on your taste, you can add a good shot of white or red wine. Steam until the liquid has almost evaporated. Set the pan aside and let the ground beef mixture cool.
- Preheat the oven to 200 degrees (convection 180 degrees, gas level 3 - 4) and place a baking sheet
- line with baking paper. Roll out the dough thinly on a floured work surface and
- Cut out circles about 15 cm in diameter.
- Cover one side of the dough circles with a tablespoon of minced meat. The second half of the dough
- fold over it and bend the edge so that a kind of cable pattern is created.
- 5. Whisk the egg yolks with the cream. Place the empanadas on the baking sheet and brush with the egg cream.
- Bake in a preheated oven for 15 to 20 minutes until golden.
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