Empanadas Rosario

Ingredients for 2 servings:

• 300 g flour, type 405 or Tipo00
• 150 ml water
• 5 tbsp oil, tasteless
• 3 tbsp vinegar, light
• Salt
• 250 g minced meat, mixed or beef
• 1 small onion(s)
• 1 clove(s) garlic
• 5 eggs
• 4 tbsp green olives, pitted, sliced
• 2 tbsp tomato paste
• 1 tbsp paprika powder (Pimenton de la vera) alternatively normal paprika powder
• 2 tsp cumin
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pastries filled with minced meat, olives and eggs

Mix the flour with water, oil, vinegar, and salt until you have a smooth, non-sticky dough. Add a little more if necessary, but the dough shouldn’t be too stiff. I use my Kitchen Aid, but you can also knead it by hand, but it will take much longer. Once the dough is ready, wrap it in plastic wrap and chill for about 30 minutes. Hard-boil the eggs, but leave one raw so you can seal the empanadas properly later. Then fry the ground beef with the diced onion and chopped garlic and season with pimento, cumin, salt, and pepper. If the meat mixture is too dry, add a little fat in the form of oil or butter. The filling shouldn’t be dry, as the empanadas are eaten without a dip, but it shouldn’t be too greasy either, or the dough will tear. Add the tomato paste and, finally, the olives. Let the filling cool. Preheat the oven to 180 degrees Celsius. After the half hour is up, dust the dough with flour and roll it out thinly. I have a Maultaschen mold with a 12 cm diameter, which is perfect. If you don’t have a mold, you can also cut out circles with a small plate and then fill them. Once the circles are cut out, add about 2 tablespoons of filling to each one and a quartered egg (you can also add the chopped eggs to the mixture). Brush the edges with egg, then fold one half over the other and press the edges together with a fork. Brush the tops with egg and bake for 15-20 minutes. The empanadas should be lightly browned and slightly crispy.