Spicy Empanadas

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Chop the almonds. Finely dice the apricots. Wash and chop parsley

2. 2

   Fry the minced meat in hot oil until crumbly. Brown the onion. Season with salt, pepper and curry. Deglaze with 100 ml water and braise until the liquid has almost evaporated. Stir in almonds, except for 2 tbsp, apricots and parsley. Let cool off

3. 3

   Mix 750 g flour, 1 teaspoon salt and turmeric. Add 400 ml cold water, 1 egg and vinegar. Knead everything smooth. If the dough is too sticky, knead in some flour. Cover and let rest for about 20 minutes at room temperature

4. 4

   Roll out dough in portions on flour thinly (2-3 mm). Cut out about 16 circles (approx. 14 cm Ø). Whisk 1 egg, brush the edges with it. Place approx. 1 tbsp. minced meat on each half of a circle, fold over and press the edges together firmly. Place on a tray lined with baking paper. Sprinkle half with almonds

5. 5

   Knead dough remains, roll out and cut out e.g. elephants, giraffes. Brush with egg and sprinkle with seeds and poppy seeds

6. 6

   Bake the trays one after the other in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Animals may be removed from the oven after only 5-10 minutes baking time. Serve hot or cold

Nutrition Facts

KCAL
300 kcal

CARBS
38 g

FATS
10 g

PROTEINS
13 g