Empanadas – Chilean/Mexican minced meat dumplings

Ingredients for 8 servings:

• 1 kg flour
• ¼ kg fat (vegetable fat)
• ¼ liter of milk
• 2 egg yolks
• ½ kg minced beef
• 8 onions, finely diced
• ¼ kg fat (vegetable fat)
• 3 small bell peppers, diced
• Paprika powder
• Cayenne pepper
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious snack, good for parties

Mix the milk, salt, and egg yolk. In a bowl, combine the flour with the resulting liquid, add the remaining dough ingredients, and knead everything with a mixer. Then, knead the dough with your hands until it forms a smooth but firm mass. Let it rest overnight. Filling: Melt the fat in a large pan, add the minced meat, onions, and spices. After briefly frying, add the peppers. Let everything simmer until the ingredients have reduced to a consistent mass. Cover and leave overnight. The next day, roll the dough into a thick log and cut this into about 20 slices. Roll the slices out into circles, cover one side with the filling, garnish with olives, raisins, and egg, if desired, fold them shut, and brush the seams with egg yolk. Pierce each empanadas three times with a knitting needle, otherwise they will fly around your ears. Next, they’re brushed with a milk/egg yolk mixture and baked in the oven at high heat. They’re ready when they’re golden yellow.