Empanadas (Stuffed dumplings)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Heat 125 ml milk and 1/2 teaspoon salt. Cut cold clarified butter into small cubes. Sift flour and baking powder and knead with clarified butter. Add milk and knead to a smooth dough with the dough hooks of the hand mixer. Wrap in cling film and chill. In the meantime peel and finely dice the onions.

2. 2

   Quarter, clean, wash and chop the peppers. Peel garlic and press it through a garlic press. Heat the oil and fry the onions in it until transparent. Add raisins, paprika, garlic and minced meat and fry until the minced meat is crumbly. Season with salt, paprika, cayenne pepper and lemon juice and let cool. Roll out the dough thinly on a floured work surface. Cut out 12 circles (11 cm Ø). Knead dough again, roll out and cut out 2 more circles. Mix egg yolk and 1 tablespoon of milk. Place a heaped tablespoon of filling on each circle. Spread the rim with egg milk, fold over one half and press the rim with a fork.

3. 3

   Roll out the dough thinly on a floured work surface. Cut out 12 circles (11 cm Ø). Knead dough again, roll out and cut out 2 more circles. Mix egg yolk and 1 tablespoon of milk. Place a heaped tablespoon of filling on each circle. Spread the rim with egg milk, fold over one half and press the rim with a fork. Spread the dumplings with the remaining egg milk. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes until golden brown

4. 4

   35 minutes waiting time

Nutrition Facts

KCAL
230 kcal

CARBS
19 g

FATS
14 g

PROTEINS
6 g