Beef Empanadas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 818 cal. | (39 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 27.6 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 432 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 10 grams fresh Yeast
- 50 milliliters lukewarm milk
- 1 pinch sugar
- 250 grams Pastry flour
- salt
- 2 egg yolks
- 150 grams butter (softened)
- For the filling
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 Red Bell pepper
- 1 Jalapeño
- 400 grams Steak
- salt
- freshly ground peppers
- 1 egg
- 2 Tbsps Crème fraiche
- 1 Tbsp Tomato paste
- 2 Tbsps freshly chopped parsley
- 1 Tbsp breadcrumbs (as needed)
- 1 egg yolk (for brushing)
Preparation steps
For the dough: Combine the yeast, milk and sugar. Add the flour and salt to the bowl of a stand mixer. Make a well in the center and add the egg yolks, softened butter and yeast mixture. Knead with the dough hook until smooth and not sticky or crumbly. You may need to add a bit more flour or milk to reach this consistency. Form the dough into a ball, cover with plastic wrap and refrigerate overnight.
Preheat the oven to 200°C (approximately 400°F).
For the filling: Peel the onion and garlic and finely chop. Sauté in a bit of oil until translucent. Cut the bell pepper and jalapeno in half and remove the seeds and inner membranes. Finely chop the peppers and add to the onions. Sauté for about 5 minutes. Cut the steak into small pieces, add to the onion/pepper mixture and sauté for 2-3 minutes. Remove from heat. Whisk the egg together with the creme fraiche, tomato paste and chopped parsley. Add the steak mixture and mix well. If the mixture is too soft, stir in some breadcrumbs. Season with salt and pepper.
Divide the dough into 4 equal portions. On a floured work surface, roll each piece out into a large circle, about 3 mm (approximately 1/8 inch) thick. Place the filling into the center of the circle, fold and pinch the edges firmly to seal. Whisk the egg yolk together with a bit of water and brush on top of each empanada. Prick each several times with a fork and bake in the preheated oven for 20-25 minutes, until golden brown.
Serve hot or cold.
