Empanadas

Step 1/7

• 160 g flour
• ⅜ tsp salt
• 36 ml vegetable oil
• 52 ml milk

• plastic wrap
• stand mixer or hand mixer with dough hooks

Combine flour, salt, and vegetable oil using a stand mixer with a dough hook. Gradually add milk and beat until incorporated. Continue to knead by hand until a smooth, elastic dough forms. Cover with plastic wrap, transfer to fridge, and allow to set for approx. 30 - 40 min.

Step 2/7

• ⅜ shallots
• ¼ clove garlic
• 4 g cilantro
• ⅛ chili

• cutting board
• knife

Finely dice shallot, mince garlic, and roughly chop cilantro. Cut chili into fine slices.

Step 3/7

• 80 g ground meat

• large saucepan
• spatula

Heat some vegetable oil over medium heat in a large saucepan. Add onions and garlic and sauté for approx. 2 - 3 min. until translucent. Then add minced meat and continue to cook for approx. 3 - 4 min. until lightly browned. Avoid too much stirring to keep the meat juicy and flavorful.

Step 4/7

• 40 g tomatoes
• 20 g kidney beans
• 20 g sweet corn
• ⅛ tsp cumin
• salt
• pepper

Then, add tomatoes, kidney beans, and sweet corn. Season to taste with salt, pepper, and cumin. Continue to cook for approx. 3 - 4 min.

Step 5/7

Remove from heat and add chopped cilantro. Stir to combine and set aside.

Step 6/7

• flour for work surface

• oven
• round cutter
• rolling pin

Preheat oven to 180°C/350°F. Lightly flour work surface. Roll dough into a thin layer with a rolling pin. Using a dough cutter, cut out rounds.

Step 7/7

• ¼ egg

• pastry brush

Whisk egg. Then, divide filling evenly among rounds, spreading it over half of each and leaving a border. Brush border of bottom with egg wash and fold over top part to enclose the filling. Tightly seal edges with finger tips and crimp using a fork. Transfer to preheated oven and bake at 180°C/350°F for approx. 25 - 30 min. until golden brown. Enjoy warm or cold.

Enjoy your meal!