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Empanadas / Meat pies

Empanadas / Meat pies

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Mix the flour and salt in a bowl. Add the melted butter and mix. Add the egg and gradually warm water.

Knead well until the dough becomes elastic and smooth. Cover and let the dough rest.

Meanwhile, prepare the filling.

Finely chop the onion and fry it in the heated oil.

Add the minced meat and cook until the water evaporates, stirring for a few minutes. Add the tomato sauce, broth and sugar. Add salt and pepper, stir and cook over medium heat for about 8 minutes. Remove from the heat, add chopped parsley and allow to cool.

Spread the dough in a thin rectangular sheet.

With a shape we cut circles (larger, smaller as desired) - diameter 8 cm for me.

In each circle we put the filling. We close well in the shape of a dumpling. Seal the edges and decorate with a fork.

Place them on a plate covered with baking paper.

Preheat the oven to 180 ° C.

Grease the pies with the beaten egg yolk and mix with the milk.

Bake for 20-30 minutes, depending on their size.

Serve them immediately or you can reheat them in the oven at low temperature for a few minutes.

Empanadas for cheese fans

Empanadas seem to me the most delicious way to make a snack or a hearty breakfast, from leftover ingredients left in the fridge.

That's how it was born in our country, empanadas with 3 kinds of cheese, we had bellows cheese, brie and cow's milk in the fridge, a little of each.

The dough is very easy to make and is a dough that is suitable for pastries.

We started from the basic recipe, the poor man's salads.

  • 200 gr butter 80-82% fat, cold
  • 300 gr 650 flour
  • 200-250 gr fat cream, minimum 20%

Weigh the flour in a large bowl. Butter must be very cold, because by contact with the palms it melts very quickly, and we do not want that. To avoid this, the butter package can be put in the freezer for 10-15 min. After making sure it is very cold, we put it on the grater directly in the flour. Then we used our palms to bring the flour and butter to a sandy texture, rubbing these 2 ingredients between the palms.

When we have finished chopping, we put 200 gr of cream and incorporate it into the flour. If the dough does not bind, add a little more cream. The final texture of the dough should be like the poor man's salt, neither sticky nor sticky. Then put the dough in cling film and refrigerate for 2 hours.

In the meantime, I mixed the cheeses with the egg.

After a while, the dough is spread on the well-kneaded top. The sheet must be stretched very well and to avoid sticking the sheet to the countertop, lift the sheet and powder the flour.

Caution: the sheet must not be thick, otherwise they will remain unripe in the middle.

I made the cut with a small bowl, you can use a round cake shape, a cup, or you can make them square.

Put the filling in half, about 1 teaspoon, and bring the other half over, but only after the edge has been greased with beaten egg (to remove excess flour and make sure they stick). Sealing is done with a fork.

At the end they are transferred to the tray, on baking paper, greased with egg and decorated with seeds to your liking.

Bake at 200 degrees, up and down, ventilation, for about 10-15 minutes, until golden.

Some exploded, but nonetheless, they were delicious.

Because in the first ones I put extraordinarily a lot of cheese, in the last ones I ran out and I put grated apple filling and pan-fried with cinnamon. The filling may vary, but the dough remains the same.

These dumplings are great snack ideas at any time of the day. Prepare quickly, after.


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Beef empanadas

Empanadas are very popular in Latin America, and Argentines eat them before any festive meal. This recipe is healthier because the empanadas are baked, not fried.
2 large potatoes
1 large onion
1 cup beef soup
half a kilogram of minced beef
1 clove of garlic
1 bunch of parsley
1 tablespoon cornstarch
1 tablespoon cold water
1 packet of dough
1 tablespoon oil

Combine all ingredients, except water and starch, in a saucepan over medium heat. Boil all the ingredients until the potato is tender. Remove from the heat and allow the ingredients to cool.
Preheat the oven to 200 degrees and place 2 sheets of dough in a pan. Bake for 10 minutes.
Drain the liquid in which the ingredients were boiled and put them in a food processor so that everything combines. Combine starch and water in a cup.
Put a spoonful of the mixture on each piece of dough and glue the edges with the mixture of starch and water to seal them, forming a triangle.
Bake until golden and then serve hot.

step 1. Mix flour, yeast, salt, sugar, vegetable oil and warm water. Knead the dough and let it rise for an hour.

step 2. In an hour we get a well raised dough.

step 3. Stuffing: this time it's fried cabbage and french fries.

step 4. We form dough cakes.

step 5. We spread them with a twister.

step 6. We arrange the filling.

step 7. We form the pies.

step 8. Fry in a pan in oil for a few minutes on each side. Good appetite!

Empanadas with mushrooms

Here is a new recipe for our Contest sent by Daniela: Empanadas with mushrooms. Participate with your soul recipes HERE! You can win a bread machine or a juicer.


300 g flour
200 g butter
1 teaspoon salt
2 eggs
300 g mushrooms
2 sausages
1 carrot
2 cloves garlic
green parsley
2 tablespoons hot sauce
1 or

Method of preparation
Coca & # 8211 in a bowl mix the flour with the salt. Add the diced cold butter, lightly beaten eggs and knead a non-sticky crust. Wrap the crust with foil and let it cool while we prepare the filling.
The filling & # 8211 we clean the carrot and wash the mushrooms and drain them well. In a frying pan, add a little oil and heat the grated carrot, add the chopped mushrooms, sliced ​​sausages, hot sauce, chopped parsley and spices to taste. Let it cool a little on the fire, then let it cool.
Spread the crust in a thin sheet and cut circles with a bowl. In the middle, add 1 tablespoon of mushroom filling, cheese on top and grease the edges with a little beaten egg, join the edges, then press them with a fork.
Place them in a tray lined with baking paper, grease them with egg and sprinkle with paprika. Put in the preheated oven for about 20 minutes.

20 light, authentic and remixed Mexican desserts for Cinco De Mayo

If you happen to attend Cinco de Mayo this year, the menu is without a doubt one of the most important aspects of the festivities, along with good music, dancing and celebrating Mexican culture with friends and family. In addition to the 5 main appetizers and main course recipes for your party, you will need some Mexican-inspired desserts and these 20 Cinco de Mayo dessert recipes are ready for pregnancy.

In connection with: 35 Mexican appetizers needed by the Cinco de Mayo party

Cinco de Mayo and traditional sweets go hand in hand, so you’ll want to consider desserts such as spicy chocolate cookies and churros with sugar cinnamon, along with the three-leches cake and caramel apple empanadas. There is a mix of classic Mexican desserts in this mix, along with unique but easy ways to serve popular Mexican dishes. Tacos even turn into sweets, as do quesadillas turned into s’mores. You will surely find a lot of delicious in this list of Cinco de Mayo desserts!

Related: 15 creative Margarita recipes that you should try

Click the Launch Gallery button to view all of these Mexican dessert recipes and don't forget to set your preferences. For even more Cinco de Mayo-inspired recipes, check out:

  • 22 ground beef recipes approved by Fiesta for Cinco de
  • 50 delicious Cinco de Mayo recipes
  • 12 Cinco de Mayo Cocktail Ideas
  • 50 Mexican vegetarian recipes for Cinco De Mayo

About the author:

Nettie is a wife and mother who is passionate about cooking and baking. especially when light meals are involved! With five children, Nettie insists that all meals, snacks and desserts come together quickly! You will find a wide variety of easy but delicious recipes on her very popular website Moore or less cooked

Fluffy cabbage pies & # 8211 You can't find something so tasty at the pastry shop

1. Mix the sifted flour with the salt and dry yeast.

2. Gradually add water and knead until you get a soft dough.

3. Place the dough in a bowl lined with oil, cover and leave to rise.

4. Chop the onion and cabbage.

5. Fry the onion in a hot pan with oil, over medium heat, until nicely browned.

6. Add the chopped cabbage and cook over high heat, stirring constantly.

7. Add the pepper, mint and mix well.

8. Cover the pan with a lid and cook until the filling is ready.

9. At the end, add the chopped greens, mix, taste and remove from the heat.

10. We line the work table with flour. Knead the dough and divide it into small pieces.

11. We spread the pieces of dough in thin sticks. Spread a tablespoon of filling on each sheet of dough.

12. We form palm-sized packets.

13. Bake the packages, on both sides, in a bowl with oil.

Ingredients for empanadas recipe, minced meat pies

  • 500 g flour
  • 2 eggs
  • 150 g butter
  • 1 teaspoon baking powder
  • 100 ml water
  • 1 or pt ones
  • 1 teaspoon salt
  • 500 g minced pork
  • 1 onion
  • 100 ml broth
  • 3-4 basil leaves
  • Salt and pepper
  • 1 large onion
  • 200 ml broth
  • 50 ml oil
  • Salt pepper
  • 3 bay leaves.

How do we prepare the recipe for pies with minced meat, empanadas?

How to make dumpling dough

I mixed the flour with the baking powder, salt, butter and the two eggs. I added water little by little until the composition is well homogenized. We can put the dough in the fridge and take care of the filling.

Finely chop an onion and heat it. Add the minced meat and fry until it changes color, add the broth, season with salt and pepper and add the basil leaves, then leave until it drops and becomes a thick sauce.

How to model Empanadas

Spread the dough with a rolling pin, cut out circles and put in the middle of each a teaspoon of filling and fold them in half. Using a fork, press the edges and grease them with an egg.

.Put the pies in the tray lined with baking paper and put the tray in the preheated oven at 200 degrees for 30 minutes. We cook the sauce until the pies are cooked.
Finely chop the onion in a pan, over the onion add the broth, salt and pepper and the 3 bay leaves and let it boil completely until it becomes a thick sauce.
If you have broth that is too liquid and you want the sauce to be ready faster, you can add a tablespoon of flour and it thickens quickly.

The other recipes participating in the contest can be seen here.

The average grade given by the jury for this recipe is 9.75

Recipes with Gina Bradea & raquo Recipes & raquo Empanadas, pies or dumplings with minced meat, in the oven

Mini meat pies

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. Whole egg powder dissolves in about 360 ml. warm water. The meat is washed, cut into pieces and chopped with a fine sieve. Peel an onion, wash it and slice it. Dehydrated onions are cleaned and hydrated.

Puff pastry preparation

The butter is pressed with the water-removing shit, then mixed lightly with 400 g of flour so that the flour is evenly distributed. Shape into a rectangle and leave to cool at + 4 ° C for about 30 minutes for the butter to harden. Separately, knead a flour dough, about 2 liters of water, vinegar and salt until you get a crust of suitable consistency that is shaped round, cut to the surface diagonally with a knife and let stand on the board for about 25 minutes. After the rest time has elapsed, the dough is spread with the shit on the plate sprinkled with flour. A sheet is obtained with a thicker middle and thinner edges in which the butter is wrapped and the dough is first rolled. A rectangular sheet is obtained which is folded into 4. Leave to cool to + 4 ° C for about 20 minutes. This operation of rolling, folding and cooling is repeated 3 more times, so that in the end the dough is rolled, cooled and folded 4 times in four, obtaining the puff pastry.

Preparation of the filling

Saute the onion with lard or oil and 100 ml. water, about 10 minutes. Add the meat and about 200 ml. water, continue to simmer for another 20-30 minutes, stirring so that it does not stick to the bowl. After simmering, remove the pan from the heat and allow to cool, drain the liquid and chop with a fine sieve. Add pepper, salt and eggs and mix until a uniform composition is obtained.

Modeling, baking and finishing

From the puff pastry, it spreads with the shit on the plate sprinkled with flour, a sheet with a thickness of about 4 millimeters, rectangular in shape. The sheet is cut into square pieces with a side of about 5 cm. Place the filling in the middle of each piece, then fold it together, joining 2 opposite corners, making the pies, place them in the tray sprinkled with cold water, grease them with egg on the surface and put them in the oven. Bake at a high temperature at the beginning (250-220 ° C), to allow the product to grow, then at a moderate temperature (220-180 ° C), in order to achieve a uniform baking.

After baking, remove from the pan and leave to cool.