Summary

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

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Instructions

1. Knead a dough from the first six ingredients. Possibly add a little milk if the batter is too firm.
2. Peel the onions and garlic cloves and cut into fine cubes. The olive oil in
3. in a pan and fry the minced meat until it is crumbly. Onion, garlic and the
4. Stir in washed raisins and continue to fry until the onions are translucent.
5. 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.
6. Preheat the oven to 200 degrees (convection 180 degrees, gas level 3 - 4) and place a baking sheet
7. line with baking paper. Roll out the dough thinly on a floured work surface and
8. Cut out circles about 15 cm in diameter.
9. Cover one side of the dough circles with a tablespoon of minced meat. The second half of the dough
10. fold over it and bend the edge so that a kind of cable pattern is created.
11. 5. Whisk the egg yolks with the cream. Place the empanadas on the baking sheet and brush with the egg cream.
12. Bake in a preheated oven for 15 to 20 minutes until golden.