Ingredients
Empanada dough:
- 360 g wheat flour
- 75 g of butter
- 100 ml of milk
- 1 egg
- 1 tsp salt
- Eggs for brushing
Filling:
- 100 g minced lamb
- 100 g feta cheese
- 1 yellow onion
- 30 g raisins
- 30 g black olives (coarsely chopped)
- 1 tsp cumin
- 1 tsp paprika powder
- salt & pepper
Empanadas
Empanadas with minced lamb, olives, feta cheese and raisins. Like pirogues but with thinner dough and tastier filling. Perfect for that "in between" meal.
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Peel and chop the onion.
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In a medium size skillet, sauté minced meat and onion in olive oil over medium heat.
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Season with cumin, paprika, salt and pepper.
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Mix with raisins and olives and let cool while you make the pie dough.
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Set the oven to 175°C (347°F)
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Mix all the ingredients in the stainless steel bowl with the dough roller and dough knife and work together on medium speed into a smooth dough. Leave to rest in the fridge at least 30 minutes.
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Use the lasagna roller to roll out sheets of dough. Cut out 12 rounds and spread the meat filling on one half of each round. Top with crumbled feta cheese.
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Fold over into half moons and press the edges together with a fork. If they do not stick together, brush the edge with a little water.
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Place them on a baking sheet. Brush with beaten egg.
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Bake in the middle of the oven for about 25 minutes. Serve with a dip and crunchy salad.