THERMOMIX ® RECIPE

1 Empanadas

Recipe's preparation

Method dough

Describe the preparation steps of your recipe

place water,milk,lard and butter in the bowl 2m/60*/S3

Add flour,salt and egg knead 2m. Transfer dough on a work beanch join the pastry into a ball. Cover with cling wrap and place it to rest in the fridge for minimum of 30m.

In midd time to prepare  filling you will need.

1 Mediun to big onion.

1/2 bunch of spring onions.

2 Garlic globes.

1/2 green pepper.

30g Oil (of preference I use olive ).

60g Butter.

1tablespoon Sugar.

500g Mince meat (of your choice).

2 tablespoon salt or to taste.

50g Sultanas (optional).

2 tsp dry oregano.

2 tsp Cummin powder.

2 tsp Nutmeg  powder.

2 tsp Sweet Paprika.

Chilli powder or black pepper to taste.

3 Hard eggs.

Method.

I do prefer cook the filling in a saucepan on the stove only because the mince meat will keep more intact but, can be cook in the thermomix.

to cook in the thermomix place oil,the onions cut in quarters and green pepper also cut in quarters place lid and MC shop 5S/S5. Push down with spatula add butter and sugar and cook 20m/Varoma/reverse, on spoon. When cook add meat,salt,oregano,Cummin,sweet paprika,nutmeg and sultanas( optinal). Cook 10m/100*/reverse on spoon. When cook transfer filling to another bowl to let cold down and place in the fridge to cold down complete.

the 3 hard eggs also can be cook in steam basket on the the thermomix. 

Place the eggs in the steam basket and into the bowl add water to cover the eggs about 2 inch above place lid and MC cook 15m / 100*/S3. When Cooke place eggs careful to another bowl with cold water and let them cold down. Peel then and cut them in small pieces place them in a small bowl and leave a side.

now getting the dough from fridge place it in a flour dust working bench. Rolling pin until about 4/5 mm thick. With a cutter of 11 1/2 cm   Or 4 1/2 inc diameter cut the discs for empanadas as you cut them place them in a tray with baking paper betwee the discs this is to prevent to avoid get stuck with each other.when all pastry is cut cling wrap them and place in the fridge until use.

TO ASSAMBLE THE EMPANADAS

Place the pastry (discs) ,filling, eggs and olives in the working bench.

with a tablespoon add the eggs and olives to the filling and mixe well until all conbine. Place all the pastry on the bench and with a tablespoon add a big tablespoon to the one side to the middle of the disc repit with the rest. When all pastry is with the filling pull the other side of the pastry to the top of the filling to the other side to close the disc and continue with the rest. When all close with a fork press all the edges( to secure it so when you fry them wil not open during cooking).

In deep fryer or saucepan add enough oil to cook the empanadas .

the empanadas should submerge complete. The oil should be reach about 250/300 * before put empanadas to cook.

the empanadas should be cook in the hot oil for until golden .

remember all is already cook except for the pastry so it will not take to long. 

THERE YOU HAVE IT ! I hope you enjoy them as much I enjoy it.