Mexican-Style Empanadas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 964 cal. | (46 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 30 μg | (67 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 27 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- 180 milliliters lukewarm milk
- 1 pinch sugar
- 400 grams Pastry flour
- salt
- 1 egg yolk
- 100 grams softened butter
- For the filling
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 Red Bell pepper
- 1 small Jalapeño
- 400 grams mixed Ground meat
- salt
- freshly ground peppers
- 4 Tbsps Crème fraiche
- 1 Tbsp Tomato paste
- ½ bunch freshly chopped parsley
- 1 Tbsp breadcrumbs (as needed)
- 2 eggs (separated)
Preparation steps
For the dough: Dissolve the crumbled yeast and sugar in the milk. Combine the flour and salt in a bowl, make a well in the center, add the egg yolks, butter and 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 sauté in hot oil. Cut the pepper in half, remove the seeds and pith, rinse and finely chop together with the jalapeño. Add to the onions and sauté for 5 minutes. Add the ground meat and sauté until crumbly. Season with salt and pepper. Add the crème fraîche, tomato paste and chopped parsley. If the mixture is too moist, mix in some breadcrumbs.
Meanwhile, roll the chilled dough out on a lightly floured work surface until about 3 mm (approximately 1/8 inch) thick and cut out 12-15 cm (approximately 5-6 inches) discs with a round cookie cutter. Spoon the filling into the center of the discs, coat the edges with whisked egg whites, 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. Serve the empanadas with salad and tortilla chips, if desired.
