Main Course

Empanada de Carne

Name: Empanada de Carne
Prep time: 45 min
Cook time: 1 h
Total time: 2 h
Yield: 6 porsiyon
Cuisine: spanish
Ingredients: 480 g all-purpose flour; 225 g cold butter cubed; 1 adet egg; 120 ml cold water; 0,5 çay kaşığı salt; 2 yemek kaşığı olive oil; 1 adet yellow onion finely chopped; 1 adet red bell pepper finely chopped; 2 diş garlic minced; 500 g ground beef; 2 yemek kaşığı tomato paste; 1 çay kaşığı smoked paprika; 0,5 çay kaşığı cumin; 0,5 çay kaşığı dried oregano; 120 ml beef broth; 0,75 çay kaşığı salt; 0,25 çay kaşığı black pepper freshly ground; 2 adet hard-boiled egg chopped; 1 adet 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 tarafından hazırlanan özgün tarif

Toplam süre: 2 sa.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 889 kcal

Alerjen bilgisi: yumurta, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

dough

480 gall-purpose flour
225 gcold butter, cubed
1 adetegg
120 mlcold water
0,5 çay kaşığısalt

filling

2 yemek kaşığıolive oil
1 adetyellow onion, finely chopped
1 adetred bell pepper, finely chopped
2 dişgarlic, minced
500 gground beef
2 yemek kaşığıtomato paste
1 çay kaşığısmoked paprika
0,5 çay kaşığıcumin
0,5 çay kaşığıdried oregano
120 mlbeef broth
0,75 çay kaşığısalt
0,25 çay kaşığıblack pepper, freshly ground
2 adethard-boiled egg, chopped

egg wash

1 adetegg, beaten

Ekipman

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

Hazırlanışı

Adım adım

1
Combine the all-purpose flour and salt in a large bowl.
Yaklaşık 1 dk.
2
Cut the cold butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
4
Gradually add the wet ingredients to the flour mixture, mixing until a dough forms.
Yaklaşık 2 dk.
Aşçının notu: 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.
Aşçının notu: Chilling the dough makes it easier to roll and prevents shrinking.
6
Heat the olive oil in a large skillet over medium heat.
Yaklaşık 2 dk.
7
Add the yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
Yaklaşık 7 dk.
8
Stir in the garlic and cook for another minute until fragrant.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 8 dk.
Aşçının notu: Drain any excess fat from the beef.
10
Stir in the tomato paste, smoked paprika, cumin, and dried oregano.
Yaklaşık 1 dk.
11
Pour in the beef broth and bring the mixture to a simmer.
Yaklaşık 2 dk.
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.
Yaklaşık 15 dk.
Aşçının notu: A thicker filling prevents a soggy crust.
13
Season the filling with salt and black pepper to taste.
Yaklaşık 1 dk.
14
Remove from heat and stir in the chopped hard-boiled egg.
Yaklaşık 1 dk.
15
Preheat your oven to 190°C (375°F).
Yaklaşık 10 dk.
16
On a lightly floured surface, roll out one disc of dough into a large circle, about 30 cm (12 inches) in diameter.
Yaklaşık 3 dk.
17
Carefully transfer the rolled dough to a baking sheet lined with parchment paper.
Yaklaşık 1 dk.
18
Spoon the cooled beef filling onto one half of the dough, leaving a 2.5 cm (1 inch) border around the edge.
Yaklaşık 2 dk.
Aşçının notu: Ensure the filling is completely cool before adding it to the dough.
19
Moisten the edges of the dough with water.
Yaklaşık 1 dk.
20
Fold the other half of the dough over the filling to create a half-moon shape.
Yaklaşık 1 dk.
21
Press the edges firmly to seal, then crimp with a fork or your fingers to create a decorative edge.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
23
Brush the top of the empanada with the beaten egg wash.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
25
Bake for 45-60 minutes, or until the crust is golden brown and cooked through.
Yaklaşık 1 sa.
Aşçının notu: Cooking time may vary depending on your oven and the size of the empanada.
26
Let the empanada rest for 15 minutes before serving.
Yaklaşık 15 dk.
Aşçının notu: This allows the filling to set and prevents it from falling apart when sliced.

Porsiyon başına

Besin değerleri

41%Puan

Kalori: 889,1kcal
Protein: 28,1g
Karbonhidrat: 67,5g
Yağ: 56,3g
Lif: 3,6g
Şeker: 4g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover empanada in an airtight container in the refrigerator.

Yeniden ısıtma

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