Hello greedy friends
As a mouthful as an aperitif or for a small starter, these empanadas will have everything to please.
Easy and quick to do. A good way not to spend too much time in the kitchen and enjoy your guests. You can prepare them in advance and cook them or reheat them when serving!
You can perfume them to your liking, curry, cumin or turmeric that will go very well with this recipe and will make your guests travel.
Preparation: 30 minutes
Cooking time: 25 minutes
Serves 4 (12 empanadas env)
- 2 slices of batter
- 500g minced meat
- 1 onion
- 70g tomato paste (1 small can)
- 6 cl beef stock
- 8 basil leaves
- Salt, Espelette pepper
- Olive oil
- 1 egg yolk with a little water (for gilding)
Peel and finely chop the onion.
In a frying pan or saucepan, sauté the onion in a little olive oil and butter for about 5 minutes.
Add the minced meat and let it take a little colour. Mix from time to time.
When the bottom of the pan is dry, gradually pour in a little beef broth to accentuate the taste.
At the end of cooking, add the tomato paste, finely chopped basil, salt and about 3 pinches of Espelette pepper.
Cook for another 2 to 3 minutes, then leave to cool completely.
Preheat the oven to 180oC (th.6).
Spread the batter, cut out circles (8 cm rough) using a piece.
Place about 1 teaspoon of the mixture. Close by forming half-moons.
Stick the edges tightly with a little water, you can also use a fork to make the marking.
Brush with egg yolk and water mixture.
Bake for about 20 minutes depending on the power of your oven and monitoring the colour.
Allow to cool a little before tasting.
There will remain some preparation, you can start a 3rd roll of broken dough if you wish.
Adding spices such as curry, cumin or turmeric will change the taste. And with a sauce, it can be even better!
For this recipe, I propose to taste a Côtes du Rhône villages or a rib of Roussillon. They're both rosés. If you're more of a red wine, opt for a Languedoc Fitou