John Myers
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Empanadas Con Pimientos – Mexico
The perfect empanadas con pimientos – mexico recipe with a picture and simple step-by-step instructions.
filling
- 600 g Colorful peppers – cut into 5mm cubes
- 2 Pc. Onions – cut into 5mm cubes
- 4 tbsp Olive oil
- 1 Pc. Chili – cut into fine rings
- 2 up to 3 toes Garlic – halve, remove the seedling and cut into thin slices
- 1 tbsp Sweet paprika powder
- 0,5 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt, Tex-Mex spice mix (in my KB)
- 15 until 20 Olives (preferably with stone)
- 3 to 4 Spring onions – cut into fine rings
- 3 to 4 Cheese (optional)
dough
- 250 ml Milk
- 4 tbsp Olive oil
- 0,5 tsp Salt
- 450 g Flour (spelled 630 or wheat 550)
filling
- Sauté the onions in the olive oil until they start to color. Add the chilli and garlic and cook for 2-3 minutes while stirring.
- Mix in the paprika and cook, stirring repeatedly. Season well.
- Place the olives on a board and flatten them with a wide knife, rolling them a little. This makes it easier to loosen the core. Roughly chop the olives and mix with the paprika vegetables. Let the vegetables cool down.
- Cut the spring onions into fine rings and mix with the cold vegetables.
dough
- Work all the ingredients for the dough into a supple, soft dough. If it is too firm, add a little more milk. Wrap the dough in plastic wrap and let it rest for an hour in the refrigerator.
.. und dann ..
- Divide the dough into 16 portions and roll out each into a circle of 15-18cm. Put a good tablespoon of the filling slightly backwards from the middle and possibly some grated cheese. Then close the bag and close the edge tightly. Here you can put some water on the edges with your finger so that it sticks well.
- Spread the bags on two baking sheets lined with foil and bake at 180 ° O / U heat for about 20 minutes.
- You can serve the empanadas with different dips and add a little salad to it.
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