Spanish Meat Bag

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 0.75 ¾ cup (s) butter
  • 1 cup water, very cold
  • 0.5 teaspoon ½ salt
  • 3 ½ cup flour
  • 500 g minced beef
  • 1 onion (s), chopped
  • 1 bell pepper (s), green, chopped
  • 1 tomato (s), chopped
  • 0.25 ¼ cup olive oil
  • 1 teaspoon paprika powder
  • 1 teaspoon salt
  • 2 hard-boiled egg (s), chopped
  • 0.5 ½ cup raisins
  • 0.25 ¼ cup (s) olives, seedless, green or black, chopped
Spanish Meat Bag
Spanish Meat Bag
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Instructions

  1. Knead the first four ingredients into a dough. Store in the refrigerator.
  2. Heat the oil in a deep pan, brown the meat. Add all other ingredients except eggs, olives and raisins and cook for 20 minutes. Mix in the remaining ingredients, let the mixture cool down.
  3. Roll out the dough thinly and cut out approx. 10 cm circles, fill with 1-2 tablespoons of the filling, fold over, moisten the edge with a little water and press down with a fork. Brush with egg or canned milk and bake at 200º for 15-20 minutes or fry in oil.

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