Empanadas

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• ½ tsp salt
• 4 tbsp olive oil
• 2 tbsp sherry, dry
• 1 onion(s), finely chopped
• 2 tbsp olive oil
• 150 g mushrooms, finely chopped
• 300 g minced meat, mixed
• 50 g raisins
• 3 tbsp pine nuts
• 1 egg(s)
• Salt and pepper, cumin
• 1 egg yolk
• 2 tbsp milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spanish tapas – approx. 20 pieces

Mix the flour with the baking powder. Add the salt, olive oil, sherry, and 150 ml of lukewarm water. Knead everything into a smooth dough. Fry the onion and garlic in 1 tablespoon of oil until soft, add the mushrooms, and continue frying until the liquid has evaporated. Mix with the minced meat, raisins, pine nuts, and egg, and season with salt, pepper, and cumin. Roll out the dough and cut out approximately 20 circles (10 cm). Place 1 tablespoon of filling in the center of each circle. Fold the dough over and press the edges together with a fork. Place on a baking sheet lined with baking paper. Mix the egg yolk and milk and brush the empanadas with it. Bake in the oven at 200°C (180°C fan oven) for approximately 25 minutes until golden brown.