Empanadas

Description

Preparation

Dough:
Mix the flour and salt in a bowl. Add the room temperature butter and yeast in small pieces and knead everything into a smooth dough. If the dough is too dry and does not knead well, simply add a little milk. Shape the dough into a ball, cover and leave in a dark place for 1 hour.

Stuffing:
Chop the onions, garlic, peeled potatoes and chillies into tiny cubes. You can also use a red bell pepper instead of the chillies. Heat the oil in a pan and fry the onions until golden brown. Add the garlic, potatoes, chillies and mince and fry until the mince is crumbly. Then add the raisins, spices and lime juice and mix thoroughly. Set aside and leave to cool.

Roll out the dough on a floured surface into a square measuring approx. 60 x 60 cm. Cut out squares with an edge length of approx. 15 cm. To do this, the dough must be rolled out nice and thin to make 16 squares, otherwise you will end up with extra filling.

Now divide the filling between the pastry squares and fold them together to form a triangle. Press the edges of the pockets together firmly with the back of a knife, fold over once and press together firmly again, and prick the pockets several times on both sides with a fork.
Now separate the egg and whisk the egg yolk well with half an eggshell of water and brush the pastry pockets on both sides.
Bake the pockets in an oven preheated to 175°C for approx. 30 minutes until golden brown.

Empanadas taste good hot or cold. They are easy to prepare and are ideal for a party buffet.