Night falls and stomachs growl but there is no time or desire from getting too involved in the kitchen. There may be several of you at home or some plan has come up with guests, perhaps with a family visit that lasts longer than expected. If you want to resort to easy, the typical pizzas at home, this recipe is very simple, It spreads a lot and always triumphs.
We admit that the minced meat pie has a trick because we have to use a dough already ready refrigerated or thawed. There are commercial ones that are more than worthy that will get us out of a lot of trouble, such as shortcrust pastry, brick-like dough or a good puff pastry, which we could also use in this case for today’s recipe.
In any case, if you have time another day and you are going to prepare another empanada or empanadas for another occasion, double the ingredients of the homemade dough and refrigerate or freeze a portion; the work will be almost the same and your future self will appreciate it.
The meat empanada that taught us pakus For some time now it has had a succulent stuffing of minced meat that we cook briefly first with a base of fried onion, and that we enrich with concentrated tomato. Do you prefer to avoid meat or are there vegetarians at home? No problem, replace it with fine textured soybeans and season well with your favorite spices and herbs.
Cal Valls TOMATO CONCENTRATE 250gr. ECO, 1 unit
You can too take advantage of vegetables Let them hang around the fridge and thus enrich the filling, with some celery, carrot or pepper, although just as it is, it is already a delight. preheat the oven while the filling is cooking, stretch the dough, distribute the meat, close the empanada and glaze with egg. A few minutes in the oven and ready to eat hot or cold.
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