Empanada de Carne

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 1 min.

2. 2

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

   Ca. 5 min.

   Kokkens note: 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.

   Ca. 1 min.

4. 4

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

   Ca. 2 min.

   Kokkens note: 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.

   Kokkens note: Chilling the dough makes it easier to roll and prevents shrinking.

6. 6

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

   Ca. 2 min.

7. 7

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

   Ca. 7 min.

8. 8

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

   Ca. 1 min.

   Kokkens note: 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.

   Ca. 8 min.

   Kokkens note: Drain any excess fat from the beef.

10. 10

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

    Ca. 1 min.

11. 11

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

    Ca. 2 min.

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.

    Ca. 15 min.

    Kokkens note: A thicker filling prevents a soggy crust.

13. 13

    Season the filling with salt and black pepper to taste.

    Ca. 1 min.

14. 14

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

    Ca. 1 min.

15. 15

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

    Ca. 10 min.

16. 16

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

    Ca. 3 min.

17. 17

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

    Ca. 1 min.

18. 18

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

    Ca. 2 min.

    Kokkens note: Ensure the filling is completely cool before adding it to the dough.

19. 19

    Moisten the edges of the dough with water.

    Ca. 1 min.

20. 20

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

    Ca. 1 min.

21. 21

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

    Ca. 2 min.

    Kokkens note: 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.

    Ca. 5 min.

23. 23

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

    Ca. 1 min.

    Kokkens note: 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.

    Ca. 1 min.

25. 25

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

    Ca. 1 t.

    Kokkens note: 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.

    Ca. 15 min.

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