Brazilian empanadas

Name: Brazilian empanadas
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 110 ml + 2 tablespoons of milk; 1/2 TEASPOON Salt; 90 g clarified butter; 375 g Flour; 1 1/2 coated Tsp Baking Powder; 2 TABLESPOONS Raisins; 1 Egg; 1 Onion; 30 g streaky smoked bacon; 1 TABLESPOON Butter or margarine; 100 g Beefsteak minced meat; 7-10 Tbsp Allspice; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 6 green olives stuffed with paprika; 1 Egg yolk (size M); 7-10 Tbsp Cling film; 7-10 Tbsp Flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

110 ml + 2 tablespoons of milk
1/2 TEASPOON Salt
90 g clarified butter
375 g Flour
1 1/2 coated Tsp Baking Powder
2 TABLESPOONS Raisins
1 Egg
1 Onion
30 g streaky smoked bacon
1 TABLESPOON Butter or margarine
100 g Beefsteak minced meat
7-10 Tbsp Allspice
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
6 green olives stuffed with paprika
1 Egg yolk (size M)
7-10 Tbsp Cling film
7-10 Tbsp Flour

Directions

1
Heat 110 millilitres of milk and salt. Cut cold clarified butter into small cubes. Sift flour and baking powder and knead with clarified butter. Add milk and work into a smooth dough. Wrap in cling film and let rest at room temperature for 30 minutes. In the meantime soak the raisins in lukewarm water. Hard boil the egg in ten minutes.
2
Quench and peel. Peel onion. Finely dice bacon and onion. Heat the fat in a pan. Steam onion until transparent. Add bacon and mince and fry for four minutes. Season with pimento, paprika, salt and pepper. Chop egg and olives. Drain the raisins. Mix all prepared ingredients. Roll out dough thinly on a floured work surface. Cut out five circles (15 cm Ø). Roll out dough repeatedly and cut out three more circles.
3
Chop egg and olives. Drain the raisins. Mix all prepared ingredients. Roll out dough thinly on a floured work surface. Cut out five circles (15 cm Ø). Roll out dough repeatedly and cut out three more circles. Mix egg yolk and remaining milk. Put two tablespoons of filling on each circle. Spread the rim with egg milk, fold over one half and press the rim with a fork. Spread dumplings with egg milk. Bake in the preheated oven (electric cooker: 200°C/ convection oven: 175°C/ gas: level 3) for 20 minutes. Serve empanadas hot or cold. Served with salsa
4
Mix egg yolk and remaining milk. Put two tablespoons of filling on each circle. Spread the rim with egg milk, fold over one half and press the rim with a fork. Spread dumplings with egg milk. Bake in the preheated oven (electric cooker: 200°C/ convection oven: 175°C/ gas: level 3) for 20 minutes. Serve empanadas hot or cold. Served with salsa
5
Waiting time approx. 15 minutes