Empanadas de horno (Horn with kødfyld)

Ingredients for Empanadas de horno (Horn with kødfyld)

Instructions for Empanadas de horno (Horn with kødfyld)

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

Kødfyldet: heat the oil in a frying pan and gently fry the onions up therein until they are transparent but not brown. Came the meat that is cut into cubes of approximately ½ cm's size, and Brown it on all sides. Got a little water, raisins, chili pepper, paprika, cumin, salt and pepper in and set the mixture aside.

Dough: Smulder flour, salt and butter. Pour the water and knead the dough, so it can be rolled into a large ball. Roll the dough out on a melstrøet Board. Jack round cake out using a saucer, there must be about 12 cm. In diameter. Collect dejresterne and roll out again. In all, there must be 12-14 round dejstykker.

Put about 1 ½ tablespoons. By kødfyldet on the middle of each. Share each hard-boiled eggs in 8 boats. Put one on each along with the pitted olives, which are split into smaller pieces. Moisten the edge of the circles with a finger, which is dipped in the whipped egg whites.

When it comes to shaping an empanada bends first gently ends of the pie dough, forming a Crescent. So is it a good cm of one corner up to the top of the arch at an angle of 45 degrees Fold again a cm of the edge so that it is more or less in a triangle over the first turning. Continue to fold the edge on this way and press each turning onto to form a "rope" along the edge of the empanadaen.

Bake empanadas in the oven at 200 degrees C for about 7 minutes, until they are light brown.

Server them piping hot.