Empanada Plates ala Mimi
Can you remember the pizzapost - yes the one with the enormously fluffy dough - ? That was my first dish from the "lunch at the office" edition; I was pleasantly surprised and got excited when my boss asked me whether that could be a monthly possibility. Of course, I DID agree :) Therefore I made a voting, which included five dishes - the first one was Empanadas. Here is the recipe:
What you need
Filling
- 700g minced beef or minced beef/pork
- 300ml tomato sauce
- 1 Zucchini
- 4 hard boiled eggs
- 1 onion
- 3 garlic gloves
- Salt
- Pepper
- Blend of spices specially for meat
- Oregano
- Olive oil
Dough
The problem here is that I didnt weigh my ingredients, I rarely do. Rather I just mix them as I see fit. I think these numbers should work, however simply change them when you cant get the right texture. You're creative after all ;)- 200g flour
- 120g polenta
- 1 egg
- 1 cup of water
- sprite of vinegar
- garlicsalt
- two packages of finished puff paste
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| The plates in high contrast |
HOW TO
Dough
The dough is easy. Simply mix the ingredients all together, set it aside for a bit to see how much water the polenta soaks up and then add water/flour/polenta as you see fit.
Filling
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| Filling of the Empanadas |
- In the mean time you can prepare the filling. Roast the onion in two tablespoons of olive oil, wait until they are slightly brown and glossy - then add the meat bit by bit. Entangle it, so you dont have any big clumps.
- When the meat starts to get done, sprinkle the Oregano and spices over it. This way it has time to absorb the spices into the meattexture itself. Add the garlic and the Zucchini.
- Let it cook; until you want to add the eggs to the mix - you can do this in the same step as when you pour the sauce over it.
- Now the sauce has to bubble for a few minutes, the meat has to soak up the sauce - ultimatively, the color of the meat should be slightly reddish by now.
- That's how the filling is done.
Wrapping
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| Empanada packages |
- For the Empanadas, the final step is to take the dough, roll it into bigger golfballs and pressing it into a circle. Except if the dough is soft enough you can roll it out and create squares.
- I added two packages of puff paste, as I didnt want to make all of the dough myself. Besides, you can create two different flavors then. The polentadough is more heavy, while the other dough is fattier and tastes more like butter. Both work very well - according to my colleagues.
- Now is the time to put a tablespoon or more on one side of the square/middle of the circle and wetten the edges, to make the folding easier. When you folded them, press down on the edges with a fork and roll them up.
That's all you have to know - Put in the oven at 200 degrees Celsius for twenty minutes and you are all set for a delicious meal.
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