Empanadas with minced meat filling

Ingredients for 6 servings:

• 250 g quark
• 500 g flour
• 2 eggs
• 8 tbsp oil
• 1 packet of baking powder
• 1 tsp salt
• some milk
• 500 g minced beef
• 2 large onions
• 2 cloves garlic
• 50 g raisins
• 2 tbsp olive oil
• 1 ½ tbsp flour
• 1 can of tomato paste, approx. 140 g
• 100 ml vegetable stock
• ½ tsp chili powder
• 1 tsp cumin, ground
• salt and pepper
• 2 egg yolks
• 1 tbsp cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Knead the first six ingredients into a dough. Add a little milk if the dough is too stiff. Peel the onions and garlic cloves and finely dice them. Heat the olive oil in a pan and fry the minced meat until crumbly. Stir in the onion, garlic, and washed raisins and continue frying until the onions are translucent. Dust the minced meat with flour. Add the tomato paste and fry briefly. Deglaze with stock and season with salt, pepper, chili, and cumin. Add a good splash of white or red wine to taste. Sauté until the liquid has almost evaporated. Set the pan aside and let the minced meat mixture cool. Preheat the oven to 200°C (180°C fan/gas mark 3-4) and line a baking tray with baking paper. Roll out the dough thinly on a floured surface and cut out circles about 15 cm in diameter. Top one side of the dough circles with a tablespoon of minced meat. Fold the second half of the dough over it and crease the edges to create a braided pattern. 5. Whisk the egg yolks with the cream. Place the empanadas on the baking sheet and brush with the egg cream. Bake in the preheated oven for 15 to 20 minutes until golden brown.