· 750 g wheat flour
· 200–250 ml milk
· 100 g butter
· 1 egg yolk
· 1/2 teaspoon salt
· 100 g butter
· 450 g minced beef
· 2 onions
· 1 egg
· 1 teaspoon cumin
· 2 tablespoons smoked paprika
· 1 teaspoon chilli
· 1 tablespoon oregano
· salt and pepper
· handful of chopped dill
Divide the bar of butter into two parts.Heat the milk slightly in a small saucepan.
Pour the flour and the salt into a bowl. Stir, then add the butter and mix for 2–3 minutes.
Separate the yolk from the white. Add the yolk and the slightly heated milk to the flour. Remember that the milk should not be hot. Start with 180 ml of milk; if the pastry is not flexible enough, add some more milk.
Form everything until uniform mass for approx. 10 minutes. Divide the pastry into two parts, wrap in a foil and putinto the refrigerator for approx. 30 minutes.
Prepare the stuffing. Mix the meat, cumin, paprika, oregano, salt and pepper in the bowl. Cut the onion into small cubes. Throw the second part of the butter onto the frying pan and melt, but without burning. Add the chopped onion to the heated butter and stew for approx. 6–8minutes.
Add the previously prepared meat. Stew in the butter on medium fire for approx. 10 minutes. The meat should be visibly fried. Remove from the fire and leave to cool.
Chop the dill, add it onto the frying pan after the meat cools and mix.
Heat the oven to a temperature of approx.190–200°C.
Take the pastry out of the refrigerator. Remove the foil and roll out the pastry until approx. 2 mm thick. Cut out circles with a diameter of 10 cm. Knead the remaining pastry again and repeat the activity.
Put some stuffing on the circles with a spoon so that the pastry edges remain free. Then smear the pastry edges with the white, fold and press with fingers and finally knead with a fork.
Put the empanadas on a tin laid with baking paper and smear with the yolk.
Put the tin into the oven and bake without convection for approx. 22–25 minutes.
The empanadas should turn golden brown.