49 lines
1.6 KiB
Plaintext
Executable File
49 lines
1.6 KiB
Plaintext
Executable File
Empanadas intensesalty
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15
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Crispy empanadas filled with spiced black beans and mozzarella.
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Wheat flour|500|g
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Water|150|ml
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Butter|100|g
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Salt|0.5|tsp|pastry base
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Red bell pepper|60|g
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Salt|2|tsp
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Pepper|1|tsp
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Cayenne pepper|0.5|tsp
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Ginger|2|tsp
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Mozzarella|180|g
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Cooked black beans|450|g
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Lime juice|45|ml
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Heat the water and butter in a saucepan until the butter is fully melted, then turn off the heat.
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Let the mixture cool to about 45 °C (warm to the touch, not hot).
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Pour the warm mixture over the flour and knead until you have a ball of dough.
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Knead the dough on the work surface until smooth and no longer sticky.
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Cover the dough with a damp cloth and let rest at room temperature.
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Sauté the black beans with the vegetables and season with pepper, salt, cayenne and ginger; drain excess liquid and add mozzarella and lime juice.
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Roll out the dough and cut 15 circles; place a little filling in the centre of each circle.
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Moisten the edges, fold into a half-moon and pinch firmly to seal.
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Bake the empanadas 20 min at 200 °C until golden and crispy.
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---
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Base pastry: 1 kg flour = 70 mini or 35 medium; here half batch for ~15 (adjust count to size).
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The water-butter mixture must be warm (about 45 °C) so it doesn't cook the flour.
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Knead until the dough no longer sticks; add a few drops of water if too dry.
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Don't overfill to avoid the filling leaking during baking; check the edges are well sealed.
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Preheat the oven to 200 °C and watch the colour to avoid burning the empanadas.
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empanada
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savoury
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black-beans
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oven
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Easy
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Optional
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No
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By hand ~ cutlery
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Medium
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Strong
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Medium
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Crust softens when cool
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Very salty filling
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