Empanada de Carne

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 1 мин

2. 2

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

   Около 5 мин

   Совет повара: 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.

   Около 1 мин

4. 4

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

   Около 2 мин

   Совет повара: 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.

   Совет повара: Chilling the dough makes it easier to roll and prevents shrinking.

6. 6

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

   Около 2 мин

7. 7

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

   Около 7 мин

8. 8

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

   Около 1 мин

   Совет повара: 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.

   Около 8 мин

   Совет повара: Drain any excess fat from the beef.

10. 10

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

    Около 1 мин

11. 11

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

    Около 2 мин

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.

    Около 15 мин

    Совет повара: A thicker filling prevents a soggy crust.

13. 13

    Season the filling with salt and black pepper to taste.

    Около 1 мин

14. 14

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

    Около 1 мин

15. 15

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

    Около 10 мин

16. 16

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

    Около 3 мин

17. 17

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

    Около 1 мин

18. 18

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

    Около 2 мин

    Совет повара: Ensure the filling is completely cool before adding it to the dough.

19. 19

    Moisten the edges of the dough with water.

    Около 1 мин

20. 20

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

    Около 1 мин

21. 21

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

    Около 2 мин

    Совет повара: 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.

    Около 5 мин

23. 23

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

    Около 1 мин

    Совет повара: 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.

    Около 1 мин

25. 25

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

    Около 1 ч

    Совет повара: 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.

    Около 15 мин

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