Empanadas with olives & minced meat

Name: Empanadas with olives & minced meat
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 110 ml + 2 tablespoons milk, salt; 375 g + some flour; 1 1/2 coated Tsp Baking Powder; 90 g cold clarified butter; 2 tablespoons (30 g) Raisins; 1 egg + 1 egg yolk (size M); 30 g streaky smoked bacon; 1 medium onion; 1 TABLESPOON Butter; 100 g Beefsteak mince (Tatar); 7-10 Tbsp Pepper, allspice; 7-10 Tbsp Sweet peppers; 6 paprika-filled olives; cling film, baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

110 ml + 2 tablespoons milk, salt
375 g + some flour
1 1/2 coated Tsp Baking Powder
90 g cold clarified butter
2 tablespoons (30 g) Raisins
1 egg + 1 egg yolk (size M)
30 g streaky smoked bacon
1 medium onion
1 TABLESPOON Butter
100 g Beefsteak mince (Tatar)
7-10 Tbsp Pepper, allspice
7-10 Tbsp Sweet peppers
6 paprika-filled olives
cling film, baking paper

Directions

1
1 Warm up 10 ml milk and 1/2 teaspoon salt. Sieve 375 g flour and baking powder, knead into pieces with clarified butter. Knead with milk bit by bit to a smooth dough. Wrap in foil, chill for about 20 minutes
2
Soak the raisins in lukewarm water. Boil 1 egg hard, quench and peel. Dice bacon. Peel and chop the onion and fry it in the hot butter until transparent. Fry bacon and minced meat for about 4 minutes. Season well. Chop egg and olives. Drain raisins. Mix everything with the mince
3
Divide the dough into about 8 pieces. Roll out to a small amount of flour, each round (approx. 15 cm Ø). Put approx. 1 tbsp. chopped mass in the middle of each piece. Whisk egg yolk and 2 tbsp. milk. Spread the edges of the dough with it. fold over dough, press edges firmly
4
Place the empanadas on a baking tray lined with baking paper. Spread with the rest of the egg milk. Bake in a hot oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes. Serve hot or cold. Serve with fiery salsa sauce and a fresh salad