Rundvlees Empanadas

Bereiding

1. 1

   For the dough leg 60 g lard, warm 340 g water and 1 theelepel zout in a large kneading bowl and roer. voeg toe bloem and oregano and either knead five miutes by hand or with the kneading function of your machine. laat rust covered for at least half an hour or overnight in the fridge.

2. 2

   2 For the filling leg tomaten for ongeveer 30 seconds in boiling water, then cool with cold water and schil of skin and cut into cubes. Press 1 knoflook through knoflook press, cut uien into cubes. laat sudderen knoflook and uien in some olijfolie tot translucent. Take out uien and knoflook and bak bruin the meat at high verhit from all sides. breng op smaak with all herbs and voeg toe the uien, knoflook and tomaten. laat laat sudderen for a few minuten, voeg toe zout naar smaak, paprika peper naar smaak and additional spices naar smaak. You can bereid the meat the night before, chill in fridge if doing so. kook eieren and also cut into cubes and meng with prepared meat.

3. 3

   3 Cut dough into half and roll out one half thinnly on floured surface. Cut out circles ongeveer 12-15cm in diameter. Mine have a diameter of 12.5 cm. leg ongeveer 2-4 teaspoons of filling on one circle, doe a bit of water all around the edges and schep erdoor over the other half so that you get half moons. Be sure to seal the edges with a fork. Repeat tot you have no dough and filling left.

4. 4

   4 ondertussen verwarm de oven voor op 200 degrees Celsius. Brush empanadas with Splash ei wash and bak ongeveer 8 empanadas on a baking sheet lined with parchment paper for ongeveer 25min or tot goudbruin. serveer warm with Drizzle chimichurri sauce.