Empanadas de horno (ovnbbagte dejgkuverter with kødfyld),

Ingredients for Empanadas de horno (ovnbbagte dejgkuverter with kødfyld),

Instructions for Empanadas de horno (ovnbbagte dejgkuverter with kødfyld),

To prepare the Empanadas de horno (ovnbbagte dejgkuverter with kødfyld), recipe, please follow these instructions:

Dough for tapas de empanadas: the yeast in the lukewarm water touched out. Oil and salt added. Approximately 2/3 of flour is stirred in, and then kneaded the dough with the rest of the flour. Highlights half an hour, covered, lunt.

Pino-fill: the oil warms up on a skillet with paprika, and the finely chopped onions cooked soft. Chili, oregano, cumin, salt and pepper are added. Chop the meat, add and mix with the chopped onion and spices. Fry the meat has been browned.

Collection of empanadas'erne: the dough is divided in 16 skykker, which rolled out into round pieces of 10-12 cm in diameter, approx. ½ cm in thickness. Put a large tablespoon of stuffing, pino, on half of each piece of dough. Put egg slices, olives and raisins on top. Fold the dough over the filling, RAC free half the edge with a little milk or oil, and squeeze the edges together with your fingers and possibly. like a fork. Empanada'erne brushed with egg/milk, exceptionally, milk or oil.

Empanada'erne Bake at 200 ° Celsius for about 20 minutes.

Served warm. It suggests that drinking Chilean red wine of Cabernet Sauvignon grapes.

Tips:
EVS. can you — instead of making the dough for its tapas de empanadas — make them of finished purchased puff pastry.