Empanada de Carne

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

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

   Περίπου 1 λ.

2. 2

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

   Περίπου 5 λ.

   Σημείωση του μάγειρα: 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.

   Περίπου 1 λ.

4. 4

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

   Περίπου 2 λ.

   Σημείωση του μάγειρα: 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.

   Σημείωση του μάγειρα: Chilling the dough makes it easier to roll and prevents shrinking.

6. 6

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

   Περίπου 2 λ.

7. 7

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

   Περίπου 7 λ.

8. 8

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

   Περίπου 1 λ.

   Σημείωση του μάγειρα: 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.

   Περίπου 8 λ.

   Σημείωση του μάγειρα: Drain any excess fat from the beef.

10. 10

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

    Περίπου 1 λ.

11. 11

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

    Περίπου 2 λ.

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.

    Περίπου 15 λ.

    Σημείωση του μάγειρα: A thicker filling prevents a soggy crust.

13. 13

    Season the filling with salt and black pepper to taste.

    Περίπου 1 λ.

14. 14

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

    Περίπου 1 λ.

15. 15

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

    Περίπου 10 λ.

16. 16

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

    Περίπου 3 λ.

17. 17

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

    Περίπου 1 λ.

18. 18

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

    Περίπου 2 λ.

    Σημείωση του μάγειρα: Ensure the filling is completely cool before adding it to the dough.

19. 19

    Moisten the edges of the dough with water.

    Περίπου 1 λ.

20. 20

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

    Περίπου 1 λ.

21. 21

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

    Περίπου 2 λ.

    Σημείωση του μάγειρα: 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.

    Περίπου 5 λ.

23. 23

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

    Περίπου 1 λ.

    Σημείωση του μάγειρα: 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.

    Περίπου 1 λ.

25. 25

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

    Περίπου 1 ώ.

    Σημείωση του μάγειρα: 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.

    Περίπου 15 λ.

    Σημείωση του μάγειρα: This allows the filling to set and prevents it from falling apart when sliced.