Empanadas Saltenas (Empanadas from Salta)

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Bring 120 ml of water and 1 tablespoon of salt to the boil and reduce by half (60 ml). Leave to cool. Melt 90 g of lard in a small pot, cool to lukewarm. Sieve the flour into a bowl. Add salt water and lard and work into a smooth, supple dough with the dough hooks of the hand mixer. Wrap the dough in foil and chill for about 1 hour

2. 2

   Meanwhile wash the meat and dice it finely. Peel and finely dice the onion. Peel, wash and finely dice the potato. Heat 25 g lard in a frying pan, add meat and fry vigorously while turning. Add onion and potato and fry briefly. Season with cumin, salt, chilli powder and paprika. Deglaze with stock, bring to the boil and stew covered for about 30 minutes

3. 3

   Cook the eggs in boiling water for about 9 minutes. Drain, rinse, peel and chop finely. Clean and wash spring onions and cut into fine rings. Remove meat from the stove and cool down. Then mix in eggs and spring onions

4. 4

   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 circles (approx. 9.5 cm Ø). Place just under 1 tbsp. of the filling in the middle of each circle

5. 5

   Coat the edges of the dough with water. Fold circles into a crescent moon, press firmly. Brush the edge of the dough with water from above again. Fold it down centimetre by centimetre towards the middle, press it down again and again. Work the rest of the dough and filling in the same way. The remaining dough can be kneaded again and again

6. 6

   Place the empanadas on 2-3 baking trays lined with baking paper. Whisk the egg yolks and 2-3 tbsp. water. Coat the empanadas with a thin layer. Bake in the preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas mark 4) for 13-15 minutes. Remove from the oven and arrange in small bowls garnished with parsley leaves

7. 7

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
110 kcal

CARBS
11 g

FATS
5 g

PROTEINS
5 g