Mexican-Style Empanadas

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.