Empanadas filled with meat

POR MASSA

Components

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

Setup phase

1. Allow the butter to soften at room temperature. In a bowl, combine the flour, salt, and butter, then use your fingertips to mix until the mixture resembles coarse crumbs.

1. Gradually add warm water to 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 you like, you can use the lid of a small pot as a cutter.
5. Put approximately two tablespoons of filling at the center of the dough, leaving 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 wrapping it into a sheath.
7. Perform the same procedure with each disk. Preheat the oven to a moderate temperature (180 degrees).
8. Grease a large baking tray with butter and flour. Arrange 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 liquid water
• 2 tablespoons of finely chopped parsley
• Two hard-boiled eggs
• cumin as desired
• paprika dulce al gusto
• Add salt and ground pepper as needed to taste.

Setup mode

1. Put the eggs in a pan and cover them with water. Heat the pan on high, 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 cubes. Add the onion and sausage. Pit the olives and slice them into rounds.
3. Heat a frying pan over high heat. Pour in the olive oil and sauté the onion for 2 minutes. Add the meat and cook it thoroughly.
4. Pour in 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 evaporated 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 finely. Combine the diced eggs and olives with the meat in the dish, then mix thoroughly.