Empanadas with minced meat and jalapenos peppers

25'
Preparation Time
50'
Waiting Time
10
Portions
2
Difficulty Level

Directions

For the dough, slowly add the melted butter to the flour and mix well. Dissolve the salt in hot water, add it slowly to the mixture, and stir. Let the dough rest for 30 minutes and cut it into 10 equal parts. For the filling, sauté the minced meat, add the chopped peppers, deglaze with black rum, and add the tomato juice, paprika, and salt. In the end, remove from heat, pour the tiromalama cheese into cubes, graviera cheese, and stir. Fill the empanadas, smear them with egg yolk and bake them in the oven at 180 C until they get a golden color.

Chef: Alexandros Antonelakis

Ingredients

CALCULATE PORTIONS:

  • FOR THE DOUGH

  • 500 gr MILLS OF CRETE Cretan pie flour
  • 80 gr butter
  • 1 tbsp salt
  • 240 gr warm water
  • 1 egg yolk for spreading

  • FOR THE FILLING

  • 1 kg mixed mince meat
  • 4 jalapenos peppers
  • 2 peppers florinis
  • 100 gr tiromalama cheese
  • 100 gr graviera cheese
  • 250 ml tomato juice
  • 50 ml Extra Virgin Olive Oil Koroneiko ABEA
  • 1 tbsp salt
  • 1 pinch of sugar
  • 1 tsp smoked paprika
  • 50 ml black rum

Equipment

  • Bowl
  • Baking pan

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