Empanadas
Empanadas with minced lamb, olives, feta cheese and raisins. Like pirogues but with thinner dough and tastier filling. Perfect for that "in between" meal.
Food
Tools
Ingredients
- 360 g wheat flour
75 g of butter
100 ml of milk
1 egg
1 tsp salt
Eggs for brushing
Filling
- 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
Here's how
Filling
- 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.
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.