Empanadas (dumplings) with salad
easy
50 mins
50 mins
Ingredients
- 500 g Flour
- 125 g Butter or margarine
- 7-10 Tbsp Salt
- 500 g Tomatoes
- 1 Shallot
- 1/2 bunch Chives
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Wine vinegar
- 10 TABLESPOONS Olive oil
- 1 Onion
- 1 Garlic clove
- 1/2 red pepper
- 1 red chilli pepper
- 500 g mixed minced meat
- 7-10 Tbsp ground cilantro
- 7-10 Tbsp Cayenne pepper
- 1 Egg yolk (size M)
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
Directions
- 1
Knead flour, fat, 3/4 teaspoon salt and 175 ml warm water to a smooth dough. Wrap dough in foil and chill. For the salad, wash and clean the tomatoes and cut them into slices. Peel shallot and cut into fine cubes.
- 2
Wash the chives, shake dry and, except for a little to garnish, cut into fine rolls. Mix tomatoes, shallot and chives. Marinate with salt, pepper, vinegar and 1 tablespoon of oil. For the filling, peel onion and garlic.
- 3
Clean and wash the peppers. Chilli clean, wash. Finely dice onion, garlic, chilli and paprika. Heat 1 tablespoon of oil and fry the minced meat for about 10 minutes, turning it well. After approx. 5 minutes add the prepared vegetables and cook.
- 4
Season to taste with salt, coriander and cayenne pepper. Roll out the dough on a floured work surface to a thickness of approx. 3 mm and cut into circles (approx. 9 cm Ø). Whisk egg yolk and 2 tbsp. water. Spread approx. 1 tbsp of the filling in the middle of the circles.
- 5
Thinly coat the edges with the egg yolk mixture. Fold the dough circles and press the edges together. Heat 8 tablespoons of oil and fry the empanadas in portions for about 8 minutes, turning them over. Arrange empanadas and salad.
- 6
Dust with cayenne pepper and garnish with chives.
Nutrition Facts
200 kcal
16 g
12 g
7 g
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