Beef and Jalapeño Empanadas
- For the dough
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- 125 milliliters lukewarm milk
- 1 pinch sugar
- 300 grams Pastry flour
- 1 pinch salt
- 1 egg yolk
- 75 grams softened butter
For the dough: Crumble the yeast and mix with the milk and sugar. Combine the flour and salt in a mixing bowl, make a well in the center, add the egg yolk to the well and the chopped butter around the edges. Add the yeast mixture and knead with the dough hook attachment until smooth. Shape into a ball, cover with plastic wrap and chill overnight.
The following day, preheat the oven to 200°C (approximately 400°F).
For the filling: Peel the onion and garlic, chop finely and sweat in hot oil. Cut the pepper and jalapeño in half, remove the seeds and pith, rinse and finely chop. Add to the onion mixture and cook briefly. Add the ground beef and cook until crumbly. Season with salt and pepper. Stir in the crème fraîche, tomato paste and chopped parsley. Mix in the breadcrumbs, if necessary.
For the empanadas: Roll the chilled dough out on a floured work surface until about 3 mm (approximately 1/8 inch) thick and cut out 15 cm (approximately 6 inches) discs with a round cookie cutter. Distribute the filling between the center of the discs, coat the edges with egg white, fold into crescents and seal the edges with a fork. Whisk the egg yolks with 1-2 tablespoons water, brush over the empanadas and bake until golden brown, around 15-20 minutes.