Recipes

Directions

Dough:

Put both types of flour into a large bowl and form a depression in the middle. Add margarine, olive oil, salt, sugar, egg and the milk. Slowly work the ingredients into the flour, working from the inside out. Add a bit of lukewarm water at a time until the dough is flexible and not too wet. For easier processing, the dough should rest in the fridge for at least an hour (wrap in cling film).

Filling:

Sear the onions, pepper and chilli pepper together with the mince in a pan with the olive oil. Season the mixture to taste with salt, cumin, paprika powder and some chilli powder. Then add the tomatoes, chopped into small bits, and chopped parsley and boil the mixture down slightly. Set aside and let cool somewhat. In the meantime, boil the 2 eggs and cut them into small chunks, add to the mixture along with the capers and mix well.

Separate the dough into 10-12 pieces of equal size and roll out into circles on the worktop (in the original , empanadas are larger, those with a bigger appetite eat two). Spread 1-2 tablespoons onto one half of each of the circles and fold over the other half in a crescent shape to cover. Seal the edges with whisked egg white and press together with a fork, this is the most secure way of closing the dumplings. Originally, the edges are carefully folded, but that requires some practise.

Now carefully transfer the empanadas onto a baking tray covered in baking paper and glaze with the remaining egg yolk for a nice golden colour. In a preheated oven, bake at about 200 °C until golden (approx. 20-25 minutes, depending on the oven). Serve the hot empanadas as appetiser with lime (for sprinkling), they are best enjoyed with a Chimichurri dip. Makes about 10-12 small dumplings.