Mini empanadas el-ma-mia

EL-MA-MIA MINI EMPANADAS

Portions : 4 - Preparation : 30 minutes - Cooking time : about 30 minutes

Ingredients

The dough

• 1 egg, yolk
• 250 ml (1 cup) milk
• 125 ml (1/2 cup) unsalted butter, melted
• 750 ml (3 cups) flour
• 3 ml (1/2 teaspoon) salt
• Water as needed for texture

Stuffing

• 1 bell bell pepper, diced
• 1 onion, chopped
• 1 Jalapenos pepper, seeded, diced
• 60 ml (4 tbsp.) olive oil
• 450 g (1 lb) Québec ground beef
• 30 ml (2 tbsp.) El-Ma-Mia Costaud blend spices
• 2 garlic cloves, chopped
• 1 egg, yolk beaten
• salt and pepper to taste

Preparation

For the dough

1. In a bowl, combine egg yolk, milk and melted butter.
2. In another bowl, mix flour and salt, then gradually incorporate the prepared mixture.
3. Knead until you obtain a homogeneous ball of dough.
4. Dredge in flour, cover with cling film and leave to rest in the fridge for 20 minutes.

For the filling

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot skillet, sauté bell bell pepper, onion and jalapenos in a little oil for 2 minutes.
3. Add ground beef and cook for a further 4 minutes over high heat.
4. Add the El-Ma-Mia spices and garlic and cook for a further 2 minutes. Check seasoning. Set aside in a cool place.
5. On a floured work surface, roll out the empanada dough and, using a round cookie cutter, cut out circles.
6. On each circle of dough, spread the prepared filling, fold the dough over itself in a half-moon shape and seal the edges with a fork.
7. Arrange the empanadas on an ovenproof tray lined with parchment paper or a silicone mat.
8. Brush the tops of the empanadas with beaten egg yolk and bake for 20 minutes.