- 360 g wheat flour
- 75 g of butter
- 100 ml of milk
- 1 egg
- 1 tsp salt
- Eggs for brushing
- 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 with minced lamb, olives, feta cheese and raisins. Like pirogues but with thinner dough and tastier filling. Perfect for that "in between" meal.
Peel and chop the onion.
In a medium size skillet, sauté minced meat and onion in olive oil over medium heat.
Season with cumin, paprika, salt and pepper.
Mix with raisins and olives and let cool while you make the pie dough.
Set the oven to 175°C (347°F)
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.
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.
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.
Place them on a baking sheet. Brush with beaten egg.
Bake in the middle of the oven for about 25 minutes. Serve with a dip and crunchy salad.