Empanadas – Filled Dumplings

Put the flour in a large bowl, make a well, put the lard and a little bit of salt and add the water, kneading slowly.

The dough must not stick to hands and must not be too soft. Cover the dough and let it rest for 15 minutes. Then form small balls and roll them out with a rolling pin into round patties about 10 cm in diameter and 3 mm thick. Rest the patties for another 10 min.

Hard the egg, quench when cooled and cool. Then remove the shell and finely dice. Make the potato, peel it, cool it and cut it into fine cubes.

Halve the peppers, remove the seeds and cut into small pieces. Clean leek, rinse, dab and chop finely. Halve the olives, remove the skin from the onion and chop finely.

Preheat the oven to 180 °C (convection oven 160 °C , gas mark 3) In a frying pan with olive oil, sauté the onion, add the minced beef and fry until hot. Stir in the leek and peppers. Season with paprika powder, salt, cayenne pepper and cumin.

Then transfer to a suitable bowl and add the potato, egg and halved olives and mix everything together well. Put about 1 tbsp of the filling on each patty, fold the patty and press the edges with a fork. Place the filled patties on a greased or parchment paper-lined baking sheet and bake for about half an hour.

The empanadas taste good warm or cooled down.

Tip: Instead of butt

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