Empanadas Fritas – Baked Dumplings

Peel, halve and finely dice the onions and sauté in a frying pan with 1 tbsp. olive oil until translucent. Add the mince and fry until crumbly. Peel and press the garlic clove, halve the chili pepper, stone and chop finely. Add the garlic and chili to the mince and season with cumin and pepper. Cool.

For the dough, slightly warm the cow’s milk in combination with 125 ml of tap water. Dissolve the clarified butter in the remaining olive oil, then let the fat cool.

Mix the flour in a baking bowl with 1/2 tsp salt. gradually add the fat and cow’s milk alternately to the flour and knead the whole together to form a smooth dough. Let the dough rest, covered, for 1500 cmin.

Hard boil the eggs on the stove in about 1000 cmin, then cool immediately, peel and quarter lengthwise.

Roll out the prepared dough on a floured surface about 3 mm thin. With a smooth round cutter (120 mm ø), pierce 12 dough circles and fill each with 1 tbsp of minced mixture, 1 egg quarter and 2 olives (do not put too much filling on the dough circles, as alternatively they cannot be closed or will burst open during frying).

Lightly moisten the edges of the dough with tap water. Fold the empanadas and press the edges with a fork. In a deep fryer or in a suitable saucepan, fry 3 empanadas each in hot fat at 200 degrees for 4-5 min until golden brown. Lift out, drain on paper towel and remove while still warm.

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