Main Course

Empanada de Carne

Name: Empanada de Carne
Prep time: 45 min
Cook time: 1 h
Total time: 2 h
Yield: 6 adag
Cuisine: spanish
Ingredients: 480 g all-purpose flour; 225 g cold butter cubed; 1 db egg; 120 ml cold water; 0,5 tk. salt; 2 ek. olive oil; 1 db yellow onion finely chopped; 1 db red bell pepper finely chopped; 2 gerezd garlic minced; 500 g ground beef; 2 ek. tomato paste; 1 tk. smoked paprika; 0,5 tk. cumin; 0,5 tk. dried oregano; 120 ml beef broth; 0,75 tk. salt; 0,25 tk. black pepper freshly ground; 2 db hard-boiled egg chopped; 1 db egg beaten

This traditional Spanish empanada features a rich, savory beef filling encased in a flaky, golden pastry. It's a comforting and satisfying dish perfect for a hearty meal or a flavorful snack. The robust flavors of the seasoned ground beef, onions, and peppers are balanced by the tender crust.

Forkin eredeti receptje

Teljes idő: 2 ó
Adag: 6
Nehézség: Közepes
Adagonként: 889 kcal

Allergéninformáció: a következőket tartalmazhatja: tojás, glutén és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

dough

480 gall-purpose flour
225 gcold butter, cubed
1 dbegg
120 mlcold water
0,5 tk.salt

filling

2 ek.olive oil
1 dbyellow onion, finely chopped
1 dbred bell pepper, finely chopped
2 gerezdgarlic, minced
500 gground beef
2 ek.tomato paste
1 tk.smoked paprika
0,5 tk.cumin
0,5 tk.dried oregano
120 mlbeef broth
0,75 tk.salt
0,25 tk.black pepper, freshly ground
2 dbhard-boiled egg, chopped

egg wash

1 dbegg, beaten

Eszközök

large skillet · rolling pin · fork · plastic wrap · large bowl · baking sheet · parchment paper · small bowl · pastry blender

Elkészítés

Lépésről lépésre

1
Combine the all-purpose flour and salt in a large bowl.
Körülbelül 1 p
2
Cut the cold butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
Körülbelül 5 p
A szakács megjegyzése: Work quickly to keep the butter cold, which helps create a flaky crust.
3
In a separate small bowl, whisk together the egg and cold water.
Körülbelül 1 p
4
Gradually add the wet ingredients to the flour mixture, mixing until a dough forms.
Körülbelül 2 p
A szakács megjegyzése: Do not overmix the dough.
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.
A szakács megjegyzése: Chilling the dough makes it easier to roll and prevents shrinking.
6
Heat the olive oil in a large skillet over medium heat.
Körülbelül 2 p
7
Add the yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
Körülbelül 7 p
8
Stir in the garlic and cook for another minute until fragrant.
Körülbelül 1 p
A szakács megjegyzése: Be careful not to burn the garlic.
9
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
Körülbelül 8 p
A szakács megjegyzése: Drain any excess fat from the beef.
10
Stir in the tomato paste, smoked paprika, cumin, and dried oregano.
Körülbelül 1 p
11
Pour in the beef broth and bring the mixture to a simmer.
Körülbelül 2 p
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.
Körülbelül 15 p
A szakács megjegyzése: A thicker filling prevents a soggy crust.
13
Season the filling with salt and black pepper to taste.
Körülbelül 1 p
14
Remove from heat and stir in the chopped hard-boiled egg.
Körülbelül 1 p
15
Preheat your oven to 190°C (375°F).
Körülbelül 10 p
16
On a lightly floured surface, roll out one disc of dough into a large circle, about 30 cm (12 inches) in diameter.
Körülbelül 3 p
17
Carefully transfer the rolled dough to a baking sheet lined with parchment paper.
Körülbelül 1 p
18
Spoon the cooled beef filling onto one half of the dough, leaving a 2.5 cm (1 inch) border around the edge.
Körülbelül 2 p
A szakács megjegyzése: Ensure the filling is completely cool before adding it to the dough.
19
Moisten the edges of the dough with water.
Körülbelül 1 p
20
Fold the other half of the dough over the filling to create a half-moon shape.
Körülbelül 1 p
21
Press the edges firmly to seal, then crimp with a fork or your fingers to create a decorative edge.
Körülbelül 2 p
A szakács megjegyzése: A good seal prevents the filling from leaking during baking.
22
Repeat with the second disc of dough and remaining filling, if making two smaller empanadas, or assemble one large empanada if desired.
Körülbelül 5 p
23
Brush the top of the empanada with the beaten egg wash.
Körülbelül 1 p
A szakács megjegyzése: This gives the crust a golden-brown finish.
24
Cut a few small slits on top of the empanada to allow steam to escape during baking.
Körülbelül 1 p
25
Bake for 45-60 minutes, or until the crust is golden brown and cooked through.
Körülbelül 1 ó
A szakács megjegyzése: Cooking time may vary depending on your oven and the size of the empanada.
26
Let the empanada rest for 15 minutes before serving.
Körülbelül 15 p
A szakács megjegyzése: This allows the filling to set and prevents it from falling apart when sliced.

Adagonként

Tápérték

41%Pontszám

Kalória: 889,1kcal
Fehérje: 28,1g
Szénhidrát: 67,5g
Zsír: 56,3g
Rost: 3,6g
Cukor: 4g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

Store leftover empanada in an airtight container in the refrigerator.

Újramelegítés

Reheat in a preheated oven at 160°C (325°F) for 15-20 minutes, or until warmed through.