Empanada de Carne

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

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

   Близько 1 хв

2. 2

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

   Близько 5 хв

   Примітка кухаря: 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.

   Близько 1 хв

4. 4

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

   Близько 2 хв

   Примітка кухаря: 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.

   Примітка кухаря: Chilling the dough makes it easier to roll and prevents shrinking.

6. 6

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

   Близько 2 хв

7. 7

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

   Близько 7 хв

8. 8

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

   Близько 1 хв

   Примітка кухаря: 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.

   Близько 8 хв

   Примітка кухаря: Drain any excess fat from the beef.

10. 10

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

    Близько 1 хв

11. 11

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

    Близько 2 хв

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.

    Близько 15 хв

    Примітка кухаря: A thicker filling prevents a soggy crust.

13. 13

    Season the filling with salt and black pepper to taste.

    Близько 1 хв

14. 14

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

    Близько 1 хв

15. 15

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

    Близько 10 хв

16. 16

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

    Близько 3 хв

17. 17

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

    Близько 1 хв

18. 18

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

    Близько 2 хв

    Примітка кухаря: Ensure the filling is completely cool before adding it to the dough.

19. 19

    Moisten the edges of the dough with water.

    Близько 1 хв

20. 20

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

    Близько 1 хв

21. 21

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

    Близько 2 хв

    Примітка кухаря: 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.

    Близько 5 хв

23. 23

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

    Близько 1 хв

    Примітка кухаря: 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.

    Близько 1 хв

25. 25

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

    Близько 1 год

    Примітка кухаря: 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.

    Близько 15 хв

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