Oven-baked meat empanadas

Step-by-step recipe

Step 1:

Place flour and diced butter in a blender and mix.

Step 2:

Pour warm milk and egg yolk into a cup, stir, and pour into a blender. Blend.

Step 3:

Place the dough on a surface, knead and divide into two parts.

Step 4:

Wrap both pieces of dough in plastic wrap and refrigerate for 30 minutes.

Step 5:

Cut two chorizo ​​sausages into medium pieces and blend until smooth.

Step 6:

Heat oil in a frying pan and add chopped onion and garlic. Fry for 2 minutes until golden brown.

Step 7:

Add the sausage mince, stir and lightly fry for 2 minutes.

Step 8:

Add ground beef to the pan, stir and fry until the color changes.

Step 9:

Add tomato paste, stir, continuing to fry for another 1 minute.

Step 10:

Finely dice the potatoes and add them to the pan along with the pureed tomatoes, chicken broth, and spices. Stir and simmer for 15 minutes, until the potatoes are tender.

Step 11:

Add green onions and stir.

Step 12:

Remove the finished filling from the pan into a bowl and let cool.

Step 13:

Dust the surface with flour, lay out half the dough, sprinkle it with flour, and roll it out with a rolling pin. Repeat with the other half.

Step 14:

Using the bowl as a template, cut out 15 cm diameter circles from the dough. Cover with paper and cling film.

Step 15:

Chop the olives and two boiled eggs.

Step 16:

Separate two yolks from the whites and mix the yolks with a fork.

Step 17:

Spread the filling on half a circle of dough and sprinkle with olive pieces and egg on top.

Step 18:

Brush the edges of the filled half with egg white. Fold the circle in half and press the edges together.

Step 19:

Pinch the pie into a pigtail. Repeat this process with all the pie crusts.

Step 20:

Place the pies on a baking sheet, brush with egg yolk and bake for 20 minutes.

Step 21:

Serve with tomato sauce.

Cooking tips

Chorizo ​​is a dry-cured or smoked pork sausage popular in Spain and Latin America, like empanadas. Its main seasoning is paprika, sometimes cayenne pepper.

The dough should be rolled out to approximately 3 mm thickness.

Each pie contains 3 tablespoons of filling.

The sauce for the pirozhki can be made using the following recipe: bake two halved tomatoes with olive oil in the oven for 20 minutes at 425 degrees Fahrenheit (220 degrees Celsius), add the garlic, and bake for another 15 minutes. Let cool, add 1/8 teaspoon each of cumin, cayenne pepper, and sugar, 1/4 teaspoon of salt, and 1.5 teaspoons of lime juice, and blend. Add 2 tablespoons of chopped green onions and blend again.