Beef-filled Pastry Pies

0
Average: 0 (0 votes)
(0 votes)
Beef-filled Pastry Pies
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
833
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie833 kcal(40 %)
Protein37.78 g(39 %)
Fat47.11 g(41 %)
Carbohydrates62.09 g(41 %)
Sugar added0 g(0 %)
Roughage1.89 g(6 %)
Vitamin A407.63 mg(50,954 %)
Vitamin D1.11 μg(6 %)
Vitamin E5.3 mg(44 %)
Vitamin B₁0.69 mg(69 %)
Vitamin B₂0.69 mg(63 %)
Niacin17.21 mg(143 %)
Vitamin B₆0.88 mg(63 %)
Folate191.1 μg(64 %)
Pantothenic acid1.47 mg(25 %)
Biotin6.35 μg(14 %)
Vitamin B₁₂2.24 μg(75 %)
Vitamin C35.4 mg(37 %)
Potassium647.45 mg(16 %)
Calcium117.03 mg(12 %)
Magnesium54.73 mg(18 %)
Iron6.13 mg(41 %)
Iodine43.83 μg(22 %)
Zinc5.35 mg(67 %)
Saturated fatty acids23.74 g
Cholesterol344.49 mg
Author of this recipe:

Ingredients

for
4
For Dough
2 ¼ cups
unbleached all-purpose flour (plus extra for work surface)
1 ½ teaspoons
½ cup
cold unsalted butter (cut into cubes)
1
large egg
0.333 cup
ice water
1 tablespoon
For Filling
1 tablespoon
1
medium onion (peeled and finely chopped)
1 clove
garlic (peeled and finely chopped)
1
red Bell pepper (rinsed; trimmed and finely chopped)
2
Jalapeño (rinsed; trimmed and finely chopped)
16 ounces
ground Beef
salt (to taste)
freshly ground Black pepper (to taste)
1
egg (beaten)
4 tablespoons
1 tablespoon
1 handful
fresh parsley (rinsed and finely chopped)
2 teaspoons
Chili powder (or to taste)
1 tablespoon
2
egg yolks (beaten)
1 tablespoon
How healthy are the main ingredients?
garlicBeefparsley

Preparation steps

1.
For Dough:
2.
Sift flour with salt into a large bowl. Using a pastry blender, blend in the butter until mixture resembles coarse meal with some pea-size butter lumps.
3.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
4.
On a lightly floured work surface, turn out the dough mixture and gather together; knead gently using clean hands, just enough to bring dough together. Form dough into a flat rectangle, wrap in plastic and chill, for at least 1 hour or overnight.
5.
For Filling:
6.
Preheat the oven to 400ºF / 200°C. Lightly grease a baking sheet.
7.
Heat the oil in a large skillet and gently cook the onion and garlic until soft and fragrant, about 5 minutes. Add the red pepper and jalapenos and cook for an additional 5 minutes.
8.
Add the meat and cook, breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink, about 8 to 10 minutes. Season to taste with salt and pepper.
9.
In a small bowl, combine the egg, creme fraiche, tomato purée and parsley and stir into the meat mixture. Add a few breadcrumbs, if the mixture is too soft. Season with salt and pepper and add chili powder to taste.
10.
To Assemble:
11.
Roll out the dough thinly on a floured surface and cut out 4-inch / 12 cm circles with a round cutter.
12.
Place a spoonful of filling in the middle of each circle, fold the pastry over the filling and press the edges together firmly, seal the edges using the tines of a fork.
13.
Whisk the egg yolks with 1-2 tablespoons water. Brush the egg wash over the dough using a pastry brush..
14.
Place the empanadas on the prepared baking sheet and bake for 15 to 20 minutes, or until golden brown. Serve hot or cold.