Empanadas

⏳ Time

3 hours + 2 hours

🥕 Ingredients

🍽️ Servings

Description

A slice of bread can be replaced with a boiled egg. Instead of minced meat, use ham — York or Serrano — boiled chicken, or canned fish, such as tuna. If desired, use the recipe for <a href="https://eda.ru/recepty/vypechka-deserty/jempanadas-s-jajcami-vetchinoj-olivkami-chedderom-19731">empanadas with eggs, ham, olives, and cheddar</a>.

Ingredients

White bread - 1 piece
Tomato Puree - 3 tablespoons
Veal Mince - 7.1 oz
Salt - to taste
Parsley - 3 stems
Pork fat - 0.9 oz
Anchovies - 1 piece
Ground Black Pepper - a pinch
Nutmeg - a pinch
Dry White Wine - 4 fl oz
Butter - 0.9 oz
Wheat Flour - 10.6 oz
Onion - 1 head
Vegetable Oil - 13 fl oz
Olive Oil - 2 tablespoons

Step by Step guide

Step 1

Pour the wine into a saucepan and add 120 ml of water, butter, and fat. Heat slowly until the fat melts. When the mixture is close to boiling, remove the saucepan from the heat, sift in the flour, add a pinch of salt, and mix well with a wooden spatula.

Step 2

Place the dough on a floured surface and knead until it becomes soft and elastic. Then roll the dough into a ball, place it on a plate, cover with a towel, and let it rest for 2 hours.

Step 3

Prepare the filling: chop the onion and sauté it in olive oil. Trim the crusts from the slice of bread and soak it in milk — or, if using a boiled egg, crumble it. Finely chop the parsley and anchovy. Crumble the ham or chicken or mash the tuna with a fork. Thoroughly mix all the ingredients with the onion and tomato puree, adding pepper and nutmeg.

Step 4

Place the dough on a floured surface and roll it out to a thickness of about 3 mm. Cut out circles using a glass, gather the dough scraps, roll them out again, and make a few more circles.

Step 5

On one half of each circle, place a heaping teaspoon of filling and pinch the edges well, then shape the empanadas into half-moons.

Step 6

Heat the oil in a deep skillet or pot to 180–374°F. Carefully place the empanadas in with a spoon and fry for 6–8 minutes until they are golden brown. Remove to a paper towel. Sprinkle with a little salt and serve hot.