Empanadas

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt 125 g lard in a pot, let it cool down lukewarm. Mix the flour, 200 ml lukewarm water and lard with the dough hooks of the hand mixer to a smooth and supple dough. Wrap the dough in foil and chill for approx. 1 hour

2. 2

   In the meantime, dice the chorizo. Peel, wash and finely dice the potatoes. Quarter peppers, clean, wash and cut into thin strips. Heat 2 tbsp. lard in a pan, fry the potatoes for about 2 minutes. Add chorizo and fry well. Add paprika and fry briefly. Season with salt and pepper. Add aiwar. Remove the mixture from the pan after about 1 minute and let it cool down

3. 3

   Cut the dough into thirds and roll out one third at a time on a floured work surface to a thickness of approx. 2 mm. Cut out 12 large circles (approx. 13 cm Ø) and 12 small circles (approx. 8 cm Ø), but always knead the rest of the dough with the next third of the dough, roll out and cut out further. Mix egg and milk

4. 4

   Grease the recesses of a muffin tray (12 recesses). Line with the large circles of dough, press down a little. Spread the potato mixture in the depressions and press them down. Press the edges towards the middle and spread with egg milk. Place 1 small circle on each and press down lightly. Spread with the remaining egg milk and prick about 4 holes with the help of a wooden skewer

5. 5

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Take out and serve immediately

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
320 kcal

CARBS
36 g

FATS
16 g

PROTEINS
7 g