Empanadas classic recipe

Instructions

1. Make the filling: Cut the salami into cubes of 0.5 cm. Heat the olive oil in a non-stick pan over high heat. Sauté the onion and garlic for 2 minutes. Add salami cubes and cook for 2 minutes. Add the minced meat and cook until you no longer see raw meat. Add the tomato paste and cook for 1 minute. Then add everything else, except green onions. Mix. Reduce heat and simmer for 15 minutes, stirring occasionally until the liquid evaporates. Let the filling cool completely and add the fresh onion, chopped eggs and olives. Allow to cool for 2 hours in the refrigerator. It is best to make the filling a few days in advance and store in the refrigerator.
2. Dough: Mix the flour, salt and butter in the food processor until the butter turns into fine crumbs. Add the yolk and milk; Let the robot work until you get a ball of dough – about 10 seconds. Transfer the dough to a lightly floured surface; divide it into 2 equal parts; Form into round discs 2 cm thick. Wrap with foil; Refrigerate for 30 minutes (or overnight: the dough can be made up to 2 days in advance and stored in the refrigerator. When you remove it it will be hard as a rock; that's why remove it 30 minutes before rolling it out). If you knead the dough by hand: Rub the butter with your fingers into the flour. Add the milk and yolk and stir with a spoon, then knead until you get a smooth dough.
3. Place one of the cooled dough discs on a lightly floured countertop. Roll to a thickness of 3 mm. Cut out circles with a diameter of 15 cm. You should get 5 rounds of the first dough. You can freeze the second dough and store in the refrigerator for up to 3 months. Freeze half of the filling.
4. Shaping: The filling should be cold, but it can be spread on the dough. Place 50 gr. filling on one half of the cut circle dough. Spread in the shape of a crescent, leaving a board of 1.5 cm. Fold to enclose by pressing the air and sealing the edge. Make pleats or glue with a fork.
5. Preheat oven to 220°C (200°C fan). Arrange empanadas on 2 baking trays. Brush with beaten egg yolk. Bake for 20 minutes or until golden brown.

• Servings : 10
• Ready in : 180 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : beef, Finger foods, Freezer-friendly, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, Meat, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Butter, Chicken stock, Cumin, Dried hot chilis, Dried oregano, Egg yolks, Eggs, Flour, Garlic, Green onions, Lean minced beef, Lean minced pork, Milk, Olive oil, Olives, Onion, Potatoes, Red pepper, Salami, Salt, Thyme leaves, Tomato puree