RECIPE: Mini empanadas |  Hi Hello

RECIPE: Mini empanadas | Hi Hello


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.