Empanadas with Beef and Herb Philadelphia
Half-moon empanadas filled with spiced beef and a spoon of herb Philadelphia cream cheese, best eaten warm.
Ingredients
| 250 g | Philadelphia with herbs |
| 400 g | Beef mince |
| 220 g | Peppers |
| 105 g | Red onion |
| 15 g | Garlic |
| 60 g | Sun-dried tomatoes |
| 480 g | Flour |
| 20 ml + 20 ml | Olive oil + oil for frying |
| 115 g | Butter |
| 1 | Egg + 1 egg for brushing |
| 10 g | Salt + 2 g salt for the filling |
| 4 g | Black pepper |
| 250 ml | Warm water |
Instructions
For the dough:
- In a deep bowl combine the flour, salt, egg and ⅔ of the butter cut into pieces. Mix, gradually adding the warm water and the olive oil. Transfer the resulting dough to an oiled bowl and refrigerate for about an hour.
For the filling: 2. Meanwhile chop the peppers, onion and garlic. Put the remaining butter in a pan. Fry the peppers and onion for 5 minutes, then add the beef mince for another 10 minutes. 3. When the liquid from the meat has evaporated, add the garlic. After a few more minutes add the sun-dried tomatoes, the salt and the black pepper.
Assembly: 4. Heat the oven to 180°C. Take the dough out of the fridge and roll it out on a floured surface. Cut circles 6-7 cm in diameter. 5. In each circle place one teaspoon of herb Philadelphia and one tablespoon of the filling. Lightly moisten the edges of the dough and press them firmly together into a half-moon. 6. Bake the empanadas on baking paper, brushed with beaten egg, for about 25-30 minutes, until golden-brown. Eat while warm.