Empanada de Carne

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 1 min

2. 2

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

   Oko 5 min

   Napomena kuhara: 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.

   Oko 1 min

4. 4

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

   Oko 2 min

   Napomena kuhara: 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.

   Napomena kuhara: Chilling the dough makes it easier to roll and prevents shrinking.

6. 6

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

   Oko 2 min

7. 7

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

   Oko 7 min

8. 8

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

   Oko 1 min

   Napomena kuhara: 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.

   Oko 8 min

   Napomena kuhara: Drain any excess fat from the beef.

10. 10

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

    Oko 1 min

11. 11

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

    Oko 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.

    Oko 15 min

    Napomena kuhara: A thicker filling prevents a soggy crust.

13. 13

    Season the filling with salt and black pepper to taste.

    Oko 1 min

14. 14

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

    Oko 1 min

15. 15

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

    Oko 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.

    Oko 3 min

17. 17

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

    Oko 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.

    Oko 2 min

    Napomena kuhara: Ensure the filling is completely cool before adding it to the dough.

19. 19

    Moisten the edges of the dough with water.

    Oko 1 min

20. 20

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

    Oko 1 min

21. 21

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

    Oko 2 min

    Napomena kuhara: 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.

    Oko 5 min

23. 23

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

    Oko 1 min

    Napomena kuhara: 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.

    Oko 1 min

25. 25

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

    Oko 1 h

    Napomena kuhara: 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.

    Oko 15 min

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