Herb and Feta Empanadas

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Herb and Feta Empanadas
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation

Ingredients

for
20
For the dough
300 grams
150 milliliters
lukewarm Water
½ cube
fresh Yeast (20 grams) (approximately 3/4 ounce)
1 pinch
2 tablespoons
For the filling
1 tablespoon
freshly chopped Thyme leaves
1 teaspoon
freshly chopped Rosemary needle
30 grams
black Olives (pitted)
350 grams
2
For the empanadas
Pastry flour (for dusting)
1
Sesame seeds (for sprinkling)

Preparation steps

1.

For the dough: Combine the flour, salt and oil in a mixing bowl, dissolve the yeast in the water, add to the dough and knead until smooth with the dough hook attachment. Cover and place in a warm area to rise for about 45 minutes. 

2.

For the filling: Chop the olives finely. Mash the cheese with a fork, mix with the egg yolks, season with salt and pepper and stir in the thyme, rosemary and olives.

3.

On a lightly floured work surface, knead the dough again, divide into 20 portions and shape into balls. Roll out each ball into 8-10 cm (approximately 3-4 inches) discs, spoon the filling in the center of the discs, fold into half-moons and crimp the edges with a fork to seal. Arrange on a baking sheet lined with parchment paper, brush with beaten egg yolk and sprinkle with sesame seeds. Bake in a preheated oven (180°C) (approximately 350°F) for 25 minutes. Serve hot or cold.