Empanadas with minced meat & raisins
easy
90 mins
90 mins
Ingredients
- 150 ml milk, salt
- 500 g + 2-3 tablespoons flour
- 1 str. tbsp. baking powder
- 125 g clarified butter
- 4 Eggs
- 1/2 bunch Parsley
- 2-3 Vegetable Onions
- 1 Garlic clove
- 3 TABLESPOONS Oil
- 1 TABLESPOON Sweet peppers
- 1/4 TEASPOON Chilli powder
- 1 TEASPOON Cumin
- 500 g Minced meat
- 1 TEASPOON oregano, pepper
- 5 TABLESPOONS Red wine or broth
- 1 tablespoon (20 g) Raisins
- 12 black olives o. stone
Directions
- 1
Warm the milk and 1 teaspoon of salt. Sieve 500 g flour with baking powder, knead in cold fat. Slowly stir in milk until a soft dough is formed. Wrap in a cloth and let rest for 20 minutes
- 2
Hard boil 3 eggs. Wash and chop the parsley. Peel and finely chop the onions and garlic and fry them in hot oil until translucent
- 3
Sauté peppers, chilli and cumin. Sauté the minced meat while turning. Add parsley and oregano. Stew everything for 15 minutes. Season with salt and pepper. Mix 1 tablespoon flour and red wine. Bind the minced meat with it
- 4
Divide the dough into 12 pieces. Roll out each piece to a round shape (approx. 15 cmØ) on some flour. Put 1-2 tbsp. minced meat in the middle of each piece. Peel hard eggs, cut into eighths. Put 2 eighths, 2-3 raisins and 1 olive on each chopped egg. Separate 1 egg. Brush the edges with egg white. Fold over to semicircles and press on. Brush with whisked egg yolk and bake in a hot oven (electric cooker: 225 °C / fan oven: 200 °C / gas mark 4) for approx. 15 minutes
- 5
WINE TIP: dry red wine from Chile, for example Cabernet Sauvignon "Santa Rita 120
Nutrition Facts
390 kcal
35 g
20 g
16 g
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