Argentine empanadas

Hearty pies stuffed with minced meat, spices and olives! Empanadas is a dish common in South America (thanks to the Spaniards).

Ellisa

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Pork fat

100

Flour

700

Salt

Water (hot)

300

For filling:

Olives

Minced meat (beef)

500

Green onion

Ground beef

500

Onion

Broth

100

Eggs

Vegetable oil

Spices dry (paprika,red bitter pepper,cumin)

0.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 10 g

Fats 37 % 17 g

Carbohydrates 41 % 19 g

268 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 1 h 35 min

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Dough: melt pork fat, add salt to hot water, pour it all into flour, kneading the dough.

Stir the dough until bubbles appear and the stickiness is removed. Put the dough in a plastic wrap and leave for half an hour.

Filling: finely chopped onion fry in rast.oil, add minced meat, add fire, fry the meat. Add salt, spices, green onions, olives, broth. Mix everything, let it cool and put it in the refrigerator.

Add chopped boiled eggs to the filling.

Roll out the dough on a dry table without flour 2-3 mm thick. Cut out the circles of the desired size, stack them, cover with a film.

Put the filling on the circle, lubricate the edges with water, pinch with a shackle.

Lubricate the empanadas with yolk with water, bake 12-15 min at 230 degrees.