Savory Spanish-style Stuffed Pastries (Empanadas)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 775 cal. | (37 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (approx. 21 grams)
- 125 milliliters lukewarm milk
- 1 pinch sugar
- 300 grams Pastry flour
- 1 pinch salt
- 1 egg yolk
- 75 grams softened butter
- For the filling
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 red Bell pepper
- 1 small Jalapeño
- 400 grams mixed Ground meat (such as ground beef, pork, veal)
- salt
- freshly ground peppers
- 2 Tbsps Crème fraiche
- 1 tsp Tomato paste
- 2 Tbsps freshly chopped parsley
- 1 Tbsp breadcrumbs (if needed)
- 1 egg
Preparation steps
Crumble the yeast and mix with the milk and sugar. Combine the flour with the salt in a bowl, then make a well in the center. Add the yolks, softened butter and the yeast mixture into the well and knead until a smooth dough forms (add a little more flour or milk to get correct consistency, as dough should not be too sticky or too crumbly). Form dough into a ball, cover and place in the refrigerator overnight.
The next day, preheat the oven to 200°C (approximately 400°F).
For the filling, peel and finely dice the onion and garlic, then saute in hot oil until translucent. Rinse, dry and halve the bell pepper and jalapeno, remove the seeds and ribs, then finely chop. Add to the onions and saute lightly. Add the ground meat to the pan with the sauteed vegetables and cook until browned and crumbly. Season with salt and pepper. Mix the crème fraîche, tomato puree and chopped parsley into the meat mixture. If the mixture is too soft, mix in some breadcrumbs.
Meanwhile, place the cold dough on a floured work surface and roll out until about 3 mm (approximately 1/8 inch) thick. Using a round cookie cutter about 12-15 cm (approximately 4-6 inches) in diameter, out out circles. Place a little of the filling into center of each circle, coat the edges with egg white, then fold over and press edges together tightly with a fork. Whisk the egg yolks with 1-2 tablespoons water and brush evenly over the tops of the dough. Bake for about 15-20 minutes, until golden brown. Remove from oven, place on a baking rack and let cool slightly. Serve immediately.
