4 portions

DOUGH

150 gr whole wheat flour

½ tsp sea salt

120 ml hot water

20 ml olive oil

1 egg yolk

In a bowl mix the flour and salt. Add the hot water and oil, and with a fork combine well until the dough is formed. Flour a counter and let the dough rest for 10 minutes.

Now knead, adding more flour if necessary, until you obtain a soft and elastic dough.

With a pin roll the dough until it is thin and cut 4 circles of about 16-17 cm. Set aside.

FILLING

1 tbsp olive oil

175 gr chopped onion

100 gr lean meat in small dices

½ tbsp cumin

½ tbsp paprika

½ tbsp oregano

pepper to taste

1tsp sea salt

4 olives

½ hard-boiled egg, sliced in 4 pieces

The best way is to prepare the onion mix the day before so it can rest. Heat the oil in a large frying pan and add the onion and sautee until golden. Then add the meat and seasonings: cumin, paprika, oregano, pepper and salt. Cook for about 5 minutes. Eliminate the excess of juice.

ASSEMBLE

Preheat oven to 350º F.

Place 1-1 ½ tablespoon of filling on each dough and flatten.  Add one olive and ¼ boiled egg to each one. 

Now brush the edges of the dough with water.

Fold the doughs in two. Press the edges gently to seal and fold them to shape an empanada.

Brush each empanada with the yolk. Place them in an oven sheet lined with baking paper. Bake for 12 to 14 minutes, or until golden.

Per serving: 100 gr app

Cal: 271.2 P: 12.8 F: 13.9 Cb: 26.8