RECIPE. Try this delicious, easy mini empanada recipe prepared by Chef Jonathan Garnier and presented by SB kitchen Zeste. For more recipes, go to Elmamia.com.
Serves: 4 – Preparation: 30 minutes – Cooking: about 30 minutes
Ingredients
Dough
- 1 egg, yolk
- 250 ml (1 cup) milk
- 125 ml (1/2 cup) unsalted butter, melted
- 750 ml (3 cups) flour
- 3 ml (1/2 teaspoon) salt
- Water as needed for texture
Joke
- 1 bell pepper, diced
- 1 onion, chopped
- 1 jalapeno pepper, de-seeded, diced
- 60 ml (4 tablespoons) olive oil
- 450 g (1 lb) Quebec ground beef
- 30 ml (2 tbsp) El Ma Mia meat spice mix
- 2 garlic cloves, minced
- 1 egg, yolk, beaten
- Salt and pepper for taste
Training
For the test
STEP 1
In a bowl, mix the egg yolk, milk and melted butter
2nd STEP
In another bowl, combine flour and salt, then gradually fold in the mixture.
STEP 3
Mix until you get a smooth ball of dough.
STEP 4
Then cover the flour ball with cling film and leave to rest for 20 minutes in the refrigerator.
For filling
STEP 1
Preheat the oven with the rack in the middle to 200°C (400°F).
2nd STEP
In a preheated skillet, sauté the peppers, onions, and jalapenos in a little oil for 2 minutes.
STEP 3
Add ground beef and continue to cook for 4 minutes over high heat.
STEP 4
Add El Ma Mia spices, garlic and cook for 2 more minutes. Check seasoning. The book is awesome.
STEP 5
On a floured work surface, roll out the empanada dough, then use a round cookie cutter to cut out circles.
STEP 6
Put the prepared filling on each circle of dough, fold the dough on itself with a crescent and pinch the edges with a fork.
STEP 7
Place pancakes on a baking sheet lined with parchment paper or a silicone mat.
STEP 8
Using a brush, brush the top of the empanadas with beaten egg yolk and bake for 20 minutes.