Easy Empanadas !!
Empanadas are small stuffed slippers typical of Argentine cuisine that can also be found throughout Latin America.
Ingrédients
- 2 rolls of shortcrust pastry or puff pastry, preferably in butter
- 500 g ground meat of beef
- 2 beautiful onions or 4 small
- 1 teaspoon paprika
- 1 teaspoon of cumin
- 1 teaspoon chili puree
- 4 spoonful of green olives
- 1 teaspoon Granulated sugar
- 4 spoonful of Tomato concentrate
- 1/2 cube of organic beef broth preferably diluted in 1 small glass of water
- 3 hard boiled eggs
- 1 pinch salt
- 1/2 teaspoon pepper
- 1 egg white to close the empanadas
- 1 egg yolk and 1 tsp. milk soup to brown the empanadas
Instructions
- For easy stuffing of empanadas: Peel and chop the onions. Pit the olives and coarsely chop them with a knife. Peel the boiled eggs and also chop them.
- Heat the oil in a pan to fry the sliced onions over high heat for 3-4 minutes. Add the ground beef and continue cooking for 5 minutes, stirring with a spatula or wooden spoon. Add the tomato puree and sugar. Mix 2 minutes over a high heat before reserving the meat in a bowl.
- Add the beef broth and spices to this mixture as well as the chopped olives and boiled eggs. Add salt and pepper. Let cool before filming and reserving. If you can plan ahead, make the stuffing the night before and let it sit overnight in the fridge, it will be more flavorful and fragrant.
- To assemble the empanadas easily: Take the stuffing of your empanadas out of the refrigerator so that it returns to room temperature. Preheat the oven th.6-7 (200 °).
- Roll out the dough and cut out circles about 15 cm in diameter with a cookie cutter or a bowl. Spread egg white on the edge of the dough circle with your finger or a brush to better weld the liner. Place a good tablespoon of stuffing on half the dough and close the slipper in a half-moon, pressing firmly on the edges. You can scallop the border with the fork.
- Cover the baking sheet with parchment paper, place the easy empanadas and brush them with a kitchen brush with egg yolk beaten with milk.
- Bake for 20 to 25 minutes depending on your oven. The empanadas must be golden. You can serve these empanadas with hot or cold meat, accompanied for example by a seasonal salad.
Notes
1- to lighten the taste of meat you can add 3 to 4 peeled and ground carrots.
2- and also you can replace ground meat with tuna.