Dumplings Empanadas Salteñas

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Bring 120 ml water and 1 tablespoon salt to the boil. Boil down and reduce by about half. Let cool off lukewarm. Melt 90 g lard and let it cool down as well. Knead 500 g flour, 60 ml salt water and liquid lard until smooth.

2. 2

   Cover the dough and chill for about 1 hour. Boil 2 eggs hard, quench, peel and let them cool down.

3. 3

   Wash the meat, dab dry. Peel onion. Peel and wash the potatoes. Dice everything finely. Heat 25 g lard. Brown the meat in it. Fry onion and potato briefly. Season with salt, cumin, chilli and paprika.

4. 4

   Broth and 1⁄8 l water add, boil up, covered approx. 30 Mi nuten stew. Let meat cool down.

5. 5

   Chop eggs. Clean, wash and cut the spring onions into rings. Mix meat, spring onions and eggs. Divide dough into 3 portions. Roll out to a thickness of approx. 2 mm on some flour. Cut out about 35 circles (about 10 cm Ø).

6. 6

   Place 1 tablespoon of filling in the middle of each. Spread the edge of the dough with water, fold the circle into a half-moon and press on.

7. 7

   Place the empanadas on 2-3 trays lined with baking paper. Whisk egg yolk and 2-3 tbsp. water. Spread the empanadas with it. Bake one after the other in the preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 13-15 minutes.

8. 8

   Drink tip: Argentine red wine, e.g. Malbec.

Nutrition Facts

KCAL
110 kcal

CARBS
11 g

FATS
5 g

PROTEINS
5 g