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A woman holding a plate of empanadas in her hands.

Empanadas

Empanadas with minced lamb, olives, feta cheese and raisins. Like pirogues but with thinner dough and tastier filling. Perfect for that "in between" meal.

Food

Tools

lasagna rollerDough roller

Ingredients

  • 360 g wheat flour
    75 g of butter
    100 ml of milk
    1 egg
    1 tsp salt
    Eggs for brushing

Filling

  • 100 g minced lamb
    100 g feta cheese
    1 yellow onion
    30 g raisins
    30 g black olives (coarsely chopped)
    1 tsp cumin
    1 tsp paprika powder
    salt & pepper

Follow these steps

Filling

  1. Peel and chop the onion.
  2. In a medium size skillet, sauté minced meat and onion in olive oil over medium heat.
  3. Season with cumin, paprika, salt and pepper.
  4. Mix with raisins and olives and let cool while you make the pie dough.

Pie dough

  1. Set the oven to 175°C (347°F)
  2. Mix all the ingredients in the stainless steel bowl with the dough roller and dough knife and work together on medium speed into a smooth dough. Leave to rest in the fridge at least 30 minutes.
  3. Use the lasagna roller to roll out sheets of dough. Cut out 12 rounds and spread the meat filling on one half of each round. Top with crumbled feta cheese.
  4. Fold over into half moons and press the edges together with a fork. If they do not stick together, brush the edge with a little water.
  5. Place them on a baking sheet. Brush with beaten egg.
  6. Bake in the middle of the oven for about 25 minutes. Serve with a dip and crunchy salad.

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