Empanada
Turnovers filled with meat of Spanish and Portuguese origine.
Category : Main dish
Cooking: 15 minutesPT15M
As the name suggests, but in Spanish,
because empanar means 'filling' in that language.
The original recipe was using bread dough, replaced by a puff today.
This food is common in Spain and other countries whose population is of Spanish origin, and where preparation takes many forms and can sometimes get closer to the donuts.
For the stuffing, it is according to taste : meat, sausage, ham. Other ingredients may also vary.
The original recipe was using bread dough, replaced by a puff today.
This food is common in Spain and other countries whose population is of Spanish origin, and where preparation takes many forms and can sometimes get closer to the donuts.
For the stuffing, it is according to taste : meat, sausage, ham. Other ingredients may also vary.
Ingredients
- Puff pastry: 50g
- Beef: 50g
- Egg: 70g
- Olive: 20g
- Gruyere: 10g
Ustensiles
-
Oven.
Preparation
Making hard boiled eggs but take apart one yolk.
Preheat oven to 200%
Chop meat, cheese and olives.
Mix meat, egg, olives, cheese.
Cut dough into circles.
Put the mixture and close to form a turnover.
Brush with egg yolk taken apart.
During cooking, turn them halfway.
Serve
Hot of cold.