Empanadas are baked or fried sandwiches or pastries in many countries in Latin America, Southern Europe, and parts of Southeast Asia. The name comes from the verb empanar, which means wrap or coat in bread. Empanadas are made by folding the patty dough or bread around the filling.
- 1 egg, mix with 3 tablespoons of water to spread
- Fill in:
- 3 tablespoons of vegetable oil to saute
- 150 g of onion, chopped
- 150 g of carrots, chopped
- 120 g of beans, chopped
- 100 g zucchini, chopped
- 3 tablespoons of sesame oil
- ½ tsp cumin powder
- ½ tsp chili powder
- ½ teaspoon of salt
- Skin dough:
- 250 g multipurpose flour, sifter
- T tsp salt
- 130 g of unsalted butter, chill, cut into pieces
- 1½ tablespoons of ice water
- 1 egg
- Contents: Heat the oil, saute the onion until wilted. Add the remaining ingredients. Cook until all ingredients are cooked. Lift. Set aside.
- Skin: Mix flour, salt and butter using 2 forks. Enter ice water and eggs. Mix well until the mixture is grained. Cool it in the refrigerator until it’s solid.
- Rinse the mixture. Round print with a diameter of 10 cm (will be 15 parts). Spoon the ingredients. Fold it up to a semicircle.
- Tape the edge of the empanada with the tip of the fork by pressing it down gently. Pierce the center using a fork so that the mixture is evenly cooked. Rub eggs.
- Bake in an oven at 180ºC until cooked for ± 35 minutes. Remove it Lift. Serve heat. (f)For: 15 pieces.