Empanadas filled with meat

PARA MASSA

Components

• 50 grams of butter
• 250 grams of wheat flour
• Six and a half tablespoons of warm water
• A small pinch of salt
• butter and wheat flour to grease and dust

Setup phase

1. Let the butter soften at room temperature. In a bowl, combine the flour, salt, and butter, then use your fingertips to blend them together until you achieve a crumbly texture.

1. Gradually pour warm water into the container and knead the dough until it becomes smooth and consistent. Cover the dough with plastic wrap and allow it to rest for a minimum of 4 hours.
2. While the dough is resting, begin making the filling.
3. Take the plastic off the dough and roll it out on a floured surface using a rolling pin. Roll the dough until it is 2 mm thick.
4. Cut out discs measuring 10 cm across; if desired, use the lid of a small pot as a cutter.
5. Put approximately 2 tablespoons of filling at the center of the dough. Leave a small border of dough to seal the empanada.
6. Dampen the dough’s edge with water and fold it to create a half-moon shape. Fold the dough’s edge over as if forming a seal.
7. Perform the procedure with each disk. Set the oven to a moderate temperature (180 degrees).
8. Grease a large baking tray with butter and flour. Place the empanadas side by side on it.
9. Place the baking pan in the preheated oven and bake until the dough turns golden.
10. Take out of the oven and serve immediately.

PARA O RECHEIO

Components

• 250 grams of purified smuggler
• 250 grams of diced onion
• 1 tablespoon of olive oil
• 4 tablespoons of water
• 2 tablespoons of finely chopped parsley
• Two hard-boiled eggs
• cumin according to preference
• sweet paprika according to preference
• Add salt and ground pepper as needed to suit your taste.

Setup phase

1. Put the eggs in a pan and cover them with water. Bring the pan to high heat, and once it begins to boil, reduce the heat to the lowest setting. Allow the eggs to cook for approximately 15 minutes.

1. Take the eggs out of the water and allow them to cool.
2. Dice the counter-fillet into small pieces. Add the onion and sausage. Pit the olives and slice them into rounds.
3. Heat a frying pan on high. Pour in the olive oil and sauté the onion for 2 minutes. Add the meat and cook it thoroughly.
4. Pour in the water, cumin, paprika, peppers, parsley, and salt. Mix thoroughly, reduce the heat, cover the pan, and cook for approximately 40 minutes or until the water has dried up and the meat becomes tender.
5. Take the meat off the heat and set it on a plate. Cover it with plastic wrap and put it in the refrigerator to chill.
6. Remove the eggs’ shells and dice them into small bits. Combine the diced eggs and olives with the meat in the dish and mix thoroughly.