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- Ingredients
- Recipe
- Wheat flour500 g
- lard165 g
- Water100 ml
- Egg1 unit(s)
- Salt10 g
- Ground beef500 g
- Tomato1 unit(s)
- Onion1/2 unit(s)
- Salt1 to taste
- Black pepper1 to taste
- Olive50 g
- Parsley1 to taste
- Syrian seasoning1 to taste
- Garlic (clove)1 unit(s)
- Mix the wheat flour with the salt, and the lard.
- After everything is unified, add the water little by little, until you get a very smooth dough!
- Knead the dough until there are no spots of flour and the dough does not stick to your hand. Do not add flour, control the amount of water. Wrap the dough in cling film and rest for 20 minutes.
- Sauté the onion, then add the tomato and garlic. reserve
- Revoke the meat without any seasoning, so it stays loose
- After sautéing, add the onion, tomato, garlic (which were reserved). Add the parsley, Syrian seasoning, salt, black pepper, parsley and olives.
- Remove the dough from the fridge and sprinkle flour on a countertop. With the help of a rolling pin, roll out the dough to a thickness of 3mm.
- With the help of a ring, cut the dough and set aside. Remember to always sprinkle flour so it doesn't stick, just be careful not to overdo it because the dough will add this flour and it can get heavy.
- After cutting all the discs, start stuffing with the help of a spoon.
- Run water around the edges to close the empanadas.
- Place the stuffing in the middle of the disc (if it gets too thick, open it a little more with the pasta roller), brush water on the edges and, with the help of your fingers, close the entire end of the empanada
- On the edge, you feel like it gently with your fingertips and decorate it the way you want.
- Crack an egg into the bowl and separate the yolk from the white, use the yolk to brush over each empanada, including the edge that decorates.
- Bake in oven at 180°C for 30 minutes or until golden. If you are going to bake in a combined oven, bake dry.
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