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
- 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
- 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
For the test
In a bowl, mix the egg yolk, milk and melted butter
In another bowl, combine flour and salt, then gradually fold in the mixture.
Mix until you get a smooth ball of dough.
Then cover the flour ball with cling film and leave to rest for 20 minutes in the refrigerator.
Preheat the oven with the rack in the middle to 200°C (400°F).
In a preheated skillet, sauté the peppers, onions, and jalapenos in a little oil for 2 minutes.
Add ground beef and continue to cook for 4 minutes over high heat.
Add El Ma Mia spices, garlic and cook for 2 more minutes. Check seasoning. The book is awesome.
On a floured work surface, roll out the empanada dough, then use a round cookie cutter to cut out circles.
Put the prepared filling on each circle of dough, fold the dough on itself with a crescent and pinch the edges with a fork.
Place pancakes on a baking sheet lined with parchment paper or a silicone mat.
Using a brush, brush the top of the empanadas with beaten egg yolk and bake for 20 minutes.