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Empanadas stuffed with spicy meat and cheese - Perfect cozy food !!

Name: Empanadas stuffed with spicy meat and cheese - Perfect cozy food !!
Yield: 4Portions
Ingredients: 500 gram beef mince; 2 pcs onion; 1 pcs green paprika; 3 pcs malapena chili; 1 pcs red chili; 6 cloves garlic; 2 dl mince broth; 200 gram cheese; 1 bunt fresh parsley; 2 tsp cummin; 2 tsp sugar; 2 tsp salt; 1 tsp cinnamon; 1 pcs lime (the juice of 1 lime); 2 pcs hard-boiled eggs; puff pastry; 1 pcs eggs (for brushing); 1 tsp salt; 1 tbsp white wine vinegar; 1 tsp chilipuree; 3 cloves garlic; 2 tsp dried oregano; 2 pcs shallots; 2 pcs lime (the juice of 2 lime); 1 bunt finely chopped parsley; 0.5 dl olive oil

Empanadas are served in many countries, but are best known from Latin America and Spain. It is served in countless varieties. Some are vegetarian and others with meat or shellfish.

Ingredients

Portions

Empanadas

500 gram beef mince
2 pcs onion
1 pcs green paprika
3 pcs malapena chili
1 pcs red chili
6 cloves garlic
2 dl mince broth
200 gram cheese
1 bunt fresh parsley
2 tsp cummin
2 tsp sugar
2 tsp salt
1 tsp cinnamon
1 pcs lime (the juice of 1 lime)
2 pcs hard-boiled eggs
puff pastry
1 pcs eggs (for brushing)

Chimichurri

1 tsp salt
1 tbsp white wine vinegar
1 tsp chilipuree
3 cloves garlic
2 tsp dried oregano
2 pcs shallots
2 pcs lime (the juice of 2 lime)
1 bunt finely chopped parsley
0,5 dl olive oil

I have made a real weekend variant with spicy meat filling, cheese and baked in puff pastry. I served this with a quick chimichurri which is an Argentinian barbecue sauce. Try this delicious dish next time you really want "cozy food". This dish is popular for young and old, but be a little careful with the amount of chili if it is to be served to children.

Start by making the filling. This must be cooled before you have it in the Empanadas. So this can be done the day before or earlier in the day. The goal is to get a tasty meat sauce with little liquid. I start by finding a pan and add a little neutral oil. Finely chop the onion and paprika and cook until completely shiny and soft. Add the sugar and cook for a few more minutes.

Pour this into a bowl and fry the beef mince on high heat. Season with salt and pepper. Finely chop the chili and garlic when frying the beef mince.

Add the onion mixture, chili and garlic together with the meat and add the spices. Pour on the broth and turn down the heat. The sauce should simmer for 20-30 minutes until almost all the liquid is gone.

Hard-boil 2 eggs and rinse in cold water. Remove the shell and finely chop the eggs. Cut up parsley. When the meat sauce is done, I add the eggs, parsley and the juice of 1 lime. Season with salt and pepper and possibly with chili if it lacks a little strength. Pour into a bowl and let the sauce cool down. When the sauce has cooled down, I mix in grated cheese.

I have used ready-made puff pastry and that makes the job very easy. Take the puff pastry out of the freezer about 20 minutes before using it. Divide the puff pastry into squares and roll the dough so that it is a little bigger.

Do not make the dough too thin because then it is difficult to fill and close them. Roll into slightly larger squares and place in your hand. Fill with about 2 tablespoons of meat sauce and close gently again. Squeeze the edges tightly so that the filling does not come out when frying.

Place the finished Empanadas on a tray with baking paper. Brush with egg before frying. Bake for about 20 minutes on 200 degrees hot air until they have a golden and nice color.

Let the Empanadas cool down a bit and serve with a sauce. Today I made a quick chimichurri. Stir everything well together and leave outside for a few hours for the taste to settle properly. Has good durability in the fridge and is prepared a few days in advance. Place the empanadas on a tray and serve. Good luck.