Empanadas with Olives & Minced

1. Heat 110 ml milk and 1/2 tsp salt. Sift 375 g flour and baking powder, knead together with clarified butter into pieces. Gradually knead together with milk until smooth dough. Wrap in plastic wrap, chill for about 20 min.

2. soak raisins in lukewarm water. Hard 1 egg, quench and peel. Cut bacon into cubes. Peel and chop onion and sauté in hot butter until translucent. Fry bacon and minced meat for about 4 minutes. Season well. Chop egg and olives. Drain raisins. Mix everything with the minced meat.

Divide dough into 8 pieces. Roll each out on a little flour (approx. 15 cm O). Form 1 tbsp. of minced mixture in the middle of each piece. Mix egg yolk and 2 tbsp. milk. Brush the edges of the dough with it. Fold dough over, pressing edges firmly to smooth. 4.

Place empanadas on a baking sheet lined with parchment paper. Brush with remaining egg milk. Bake in hot kitchen oven (E- Kitchen oven: 200 °C /Circulating air: 175 °C /Gas: level 3) for about 20 minutes. Serve warm or cooled. Serve with fiery salsa sauce and a fresh leaf salad.

Preparation time: 1 hour

360 1510 9 18 37

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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