Chopped empanadas with olive curd

Name: Chopped empanadas with olive curd
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Spring onions; 1 small red, yellow and green peppers (approx. 100 g each); 1 Garlic clove; 1 TABLESPOON and 75 ml oil; 250 g mixed minced meat; 1 TEASPOON dried rosemary; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Chilli powder; 500 g Low-fat curd; 75 ml Milk; 2 Eggs (size M); 400 g Flour; 1 package Baking Powder; 100 g black olives, without stone; 2-3 TABLESPOONS Lime juice; some stem(s) Thyme; 7-10 Tbsp Rosemary and thyme; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Spring onions
1 small red, yellow and green peppers (approx. 100 g each)
1 Garlic clove
1 TABLESPOON and 75 ml oil
250 g mixed minced meat
1 TEASPOON dried rosemary
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Chilli powder
500 g Low-fat curd
75 ml Milk
2 Eggs (size M)
400 g Flour
1 package Baking Powder
100 g black olives, without stone
2-3 TABLESPOONS Lime juice
some stem(s) Thyme
7-10 Tbsp Rosemary and thyme
7-10 Tbsp Flour
baking paper

Directions

1
Clean, wash and cut the spring onions into rings. Peppers clean, wash and cut into small cubes. Peel and finely dice garlic. Heat 1 tablespoon of oil in a pan and fry the minced meat until crumbly.
2
Add rosemary, paprika, onion and garlic and fry briefly. Add tomato paste and sauté briefly. Deglaze with 100 ml water and cook for about 5 minutes at medium heat. Season to taste with salt, pepper and chilli powder, let it cool down.
3
Mix 250 g quark, milk, 75 ml oil, 1 pinch of salt and 1 egg. Mix flour and baking powder, knead to a smooth dough with the dough hooks of the hand mixer. Divide the dough into 4 equally sized pieces.
4
Roll out oval (approx. 17 x 20 cm) on a floured work surface. Spread a quarter of the chopping mass on each half of the dough sheet. Whisk 1 egg, brush the edges of the dough with it and fold over the mince from the longer side once each.
5
Slightly fold in the edges. Place on a baking tray lined with baking paper. Brush with remaining egg and sprinkle with chilli powder. Bake in a preheated oven (electric cooker: 200 °C/ convection oven. 175 °C/ gas: level 3) for about 15 minutes.
6
Drain the olives and cut them into small pieces, except for 1 tablespoon. Mix with 250 g low-fat curd and lime juice. Wash thyme, dab dry, chop finely and stir in. Season to taste with salt and pepper.
7
Garnish with set aside olives. Serve curd cheese with the empanadas. Garnish with rosemary and thyme.