Empanadas
Baked pastry turnovers filled with spiced minced meat, onion, pepper and parsley. A classic of Argentine and wider Latin American cuisine.
⏱️ Prep: 30 min🍳 Cook: 30 min
Ingredients
| 350 g | Wheat flour | |
| 2 | Egg yolks | |
| 4 tbsp | 60 ml | Fresh milk |
| 100 g | Yeast | |
| 200 g | Butter | |
| 1 pinch | Sugar | |
| 350 g | Minced meat (for the filling) | |
| 1 + 2 | Egg + egg yolks (for the filling) | |
| 4 tbsp | 60 ml | Cream |
| 2 heads | Onions | |
| 1 clove | Garlic | |
| 1 | Red pepper (bell) | |
| — | Paprika | |
| — | Black pepper | |
| 1 bunch | Parsley |
Instructions
- To make the dough, dissolve the yeast in the warm milk. Then add the egg yolks, sugar and butter. Slowly add the flour, stirring. Wrap the dough in foil and leave it to rest overnight in the fridge.
- For the filling, chop the onion and the pepper and press the garlic. In heated oil fry first the onion, then add the pepper and finally the garlic and the minced meat. Fry everything for about 10 minutes.
- Take the filling off the heat and add to it 1 egg, 1 yolk, the cream and the chopped parsley.
- Roll out the dough into 4 circles, each about 15 cm in diameter. Place part of the filling in each circle, fold in half and seal the edges. Before baking, brush them with egg yolk.
- Bake in the oven for about 20 minutes at 200 degrees.