Poroto Empanaditas

Ingredients for 6 servings:

• 500 g wheat flour type 550
• 10 g salt
• 75 g margarine, melted
• 1 egg(s)
• 245 g water, hot
• 1 pointed pepper, red
• 150 g tomatoes, dried in oil
• 2 eggs, hard boiled
• 2 spring onions
• 3 garlic cloves
• 2 tbsp tomato paste
• some salt and pepper
• Paprika powder, sweet
• Paprika powder, hot
• 2 tbsp cornstarch
• 240 g black beans, cooked until al dente
• 1 onion(s), red

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

South American-style vegetarian empanaditas

For the dough, put the flour in a bowl and make a well in the center. Add the salt, margarine, and egg. Mix with a spoon. Gradually add the hot water and mix. Knead the dough vigorously by hand for 10 minutes until it is smooth and only slightly sticky and easily releases from the bowl. For the filling, very finely dice the pointed peppers, chop the sun-dried tomatoes and hard-boiled eggs. Finely chop the red onion and garlic, and thinly slice the spring onions. Mix the beans, diced peppers, tomatoes, eggs, onions, spring onions, garlic, and tomato paste. Season with salt, pepper, and paprika. Lightly dust the mixture with cornstarch and mix again. Dust the work surface and rolling pin with cornstarch. Roll out the dough to a thickness of about 2-3 mm. Cut out circles with a diameter of 8 cm. Stretch the circles slightly longer and place 1 tablespoon of filling in the center. Brush the edges with a little water, close the empanada, and press the edges together. Then twist the edges to seal tightly. Bake the empanaditas in a preheated oven at 200°C (convection oven) for about 12 minutes. For larger empanadas with a diameter of 12 cm and 2 tablespoons of filling, increase the baking time to about 25 minutes.