EMPANADAS
Portions : 4 to 6 - Preparation : 30 minutes - Cooking : 35 minutes
Ingredients
- 400 g (13 1/2 oz) Québec ground beef
- 1 bell bell pepper, diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 15 ml (1 tbsp.) smoked paprika
- 3 ml (1/2 tsp.) chili powder
- 1 buttery puff pastry, homemade or store-bought
- 1 egg, yolk for gilding
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, sauté the bell pepper, onion and garlic in the fat of your choice for 2 minutes. Add paprika and chili and cook for a further 2 minutes. Remove and set aside.
- In the same hot pan, brown the ground meat until browned. Add the prepared bell pepper and onion mixture, season with salt and pepper and stir. Check for seasoning.
- Lay out the puff pastry on the work surface and cut out circles using a round pastry cutter (4 p in diameter).
- Place a small amount of the meat mixture on each circle. Close with a fork to form a well-sealed turnover.
- Brush the tops of the turnovers with yellow.
- Arrange the turnovers on a baking sheet lined with parchment paper or a silicone mat. Bake for 30 minutes.
NB: Empanadas can also be deep-fried at 185°C (375°F).
