Empanadas with cheese and vegetables

Ingredients for 1 servings:

• 250 g flour
• 1 tsp, leveled salt
• 1 egg yolk
• 3 tbsp milk, warm
• 10 g yeast
• 1 pinch(s) of sugar
• 200 g butter
• 2 onions, red
• 4 garlic cloves
• 1 red bell pepper(s)
• 1 small zucchini, firm
• 3 tomatoes
• 3 tbsp extra virgin olive oil
• ½ tsp thyme, fresh leaves
• 150 g grated cheese (Manchego)
• 2 egg yolks
• some salt and pepper, freshly ground

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Mix the lukewarm milk with the yeast and sugar. Pile the flour and salt onto a work surface and make a well in the center. Add the egg yolk and milk mixture, then spread the butter flakes over the flour. Chop the dough into crumbs with a knife or spatula and knead vigorously from the outside in until the dough is smooth. Wrap in foil and chill overnight. Peel and finely dice the onions and garlic. Wash the bell pepper and zucchini, deseed the bell pepper, and dice the vegetables. Briefly place the tomatoes in boiling water, then peel, deseed, and finely chop. Heat the olive oil in a pan and fry the onions and garlic until translucent. Add the bell pepper and zucchini and fry with the thyme over high heat, stirring frequently. Add the tomatoes and simmer for a few minutes until the mixture is creamy. Let the vegetables cool slightly, then mix in the cheese and 1 egg yolk thoroughly. Preheat the oven to 200 degrees Celsius. Roll out the cold yeast dough to a thickness of 3 mm and cut out circles. Place a little filling in the center of each circle and fold the dough over the circles. Press the edges together, brush the empanadas with the remaining egg yolk, and bake in the oven for about 15 minutes, until golden brown.