Empanada de Carne

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Combine the all-purpose flour and salt in a large bowl.

   حوالي 1 د

2. 2

   Cut the cold butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.

   حوالي 5 د

   ملاحظة الطاهي: Work quickly to keep the butter cold, which helps create a flaky crust.

3. 3

   In a separate small bowl, whisk together the egg and cold water.

   حوالي 1 د

4. 4

   Gradually add the wet ingredients to the flour mixture, mixing until a dough forms.

   حوالي 2 د

   ملاحظة الطاهي: Do not overmix the dough.

5. 5

   Divide the dough into two equal portions, flatten each into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

   ملاحظة الطاهي: Chilling the dough makes it easier to roll and prevents shrinking.

6. 6

   Heat the olive oil in a large skillet over medium heat.

   حوالي 2 د

7. 7

   Add the yellow onion and red bell pepper and cook until softened, about 5-7 minutes.

   حوالي 7 د

8. 8

   Stir in the garlic and cook for another minute until fragrant.

   حوالي 1 د

   ملاحظة الطاهي: Be careful not to burn the garlic.

9. 9

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.

   حوالي 8 د

   ملاحظة الطاهي: Drain any excess fat from the beef.

10. 10

    Stir in the tomato paste, smoked paprika, cumin, and dried oregano.

    حوالي 1 د

11. 11

    Pour in the beef broth and bring the mixture to a simmer.

    حوالي 2 د

12. 12

    Reduce the heat to low and simmer for 10-15 minutes, or until most of the liquid has evaporated and the filling has thickened.

    حوالي 15 د

    ملاحظة الطاهي: A thicker filling prevents a soggy crust.

13. 13

    Season the filling with salt and black pepper to taste.

    حوالي 1 د

14. 14

    Remove from heat and stir in the chopped hard-boiled egg.

    حوالي 1 د

15. 15

    Preheat your oven to 190°C (375°F).

    حوالي 10 د

16. 16

    On a lightly floured surface, roll out one disc of dough into a large circle, about 30 cm (12 inches) in diameter.

    حوالي 3 د

17. 17

    Carefully transfer the rolled dough to a baking sheet lined with parchment paper.

    حوالي 1 د

18. 18

    Spoon the cooled beef filling onto one half of the dough, leaving a 2.5 cm (1 inch) border around the edge.

    حوالي 2 د

    ملاحظة الطاهي: Ensure the filling is completely cool before adding it to the dough.

19. 19

    Moisten the edges of the dough with water.

    حوالي 1 د

20. 20

    Fold the other half of the dough over the filling to create a half-moon shape.

    حوالي 1 د

21. 21

    Press the edges firmly to seal, then crimp with a fork or your fingers to create a decorative edge.

    حوالي 2 د

    ملاحظة الطاهي: A good seal prevents the filling from leaking during baking.

22. 22

    Repeat with the second disc of dough and remaining filling, if making two smaller empanadas, or assemble one large empanada if desired.

    حوالي 5 د

23. 23

    Brush the top of the empanada with the beaten egg wash.

    حوالي 1 د

    ملاحظة الطاهي: This gives the crust a golden-brown finish.

24. 24

    Cut a few small slits on top of the empanada to allow steam to escape during baking.

    حوالي 1 د

25. 25

    Bake for 45-60 minutes, or until the crust is golden brown and cooked through.

    حوالي 1 س

    ملاحظة الطاهي: Cooking time may vary depending on your oven and the size of the empanada.

26. 26

    Let the empanada rest for 15 minutes before serving.

    حوالي 15 د

    ملاحظة الطاهي: This allows the filling to set and prevents it from falling apart when sliced.