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🍽️ Spanish-style filled pastry pockets

775 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube fresh yeast (21 g)
• 125 ml lukewarm milk
• 1 pinch sugar
• 300 g flour
• 1 pinch salt
• 1 egg yolk
• 75 g soft butter
• 1 onion
• 1 clove garlic
• 1 tbsp vegetable oil
• 1 red bell pepper
• 1 small jalapeño
• 400 g mixed minced meat
• salt
• pepper (from the mill)
• 2 tbsp crème fraîche
• 1 tsp tomato paste
• 2 tbsp freshly chopped parsley
• 1 tbsp breadcrumbs (as needed)
• 1 egg

Instructions

1. 1. Crumble the yeast into a bowl.
2. 2. Stir the yeast together with the milk and the sugar.
3. 3. Mix the flour with the salt in a separate bowl.
4. 4. Make a well in the center of the flour mixture.
5. 5. Add the egg yolk, the butter, and the yeast-milk mixture into the well.
6. 6. Knead everything into a smooth dough using the dough hooks.
7. 7. If necessary, add a little more flour or milk until the dough is no longer sticky but also not crumbly.
8. 8. Shape the dough into a ball.
9. 9. Place the ball into the bowl.
10. 10. Cover the bowl with cling film.
11. 11. Place the bowl in a cool place overnight.
12. 12. The next day, preheat the oven to 200 degrees Celsius with top and bottom heat.
13. 13. Peel the onion and the garlic.
14. 14. Finely chop the onion and the garlic.
15. 15. Sauté the onions and garlic in hot oil.
16. 16. Halve the bell pepper and the jalapeños.
17. 17. Remove the seeds and the white inner membranes from the bell peppers and jalapeños.
18. 18. Wash the bell pepper.
19. 19. Finely chop the bell pepper and the jalapeños.
20. 20. Add the chopped vegetables to the onions.
21. 21. Sauté the vegetables briefly.
22. 22. Add the minced meat.
23. 23. Fry the minced meat until it is crumbly.
24. 24. Season the meat mixture with salt and pepper.
25. 25. Mix the crème fraîche with the tomato paste.
26. 26. Chop the parsley.
27. 27. Stir the chopped parsley into the meat and crème fraîche mixture.
28. 28. Mix the entire meat mixture into the crème fraîche mixture.
29. 29. If the mixture is too soft, stir in breadcrumbs.
30. 30. Take out the cold yeast dough.
31. 31. Flour a work surface.
32. 32. Roll out the dough to about 3 millimeters thin.
33. 33. Cut out circles using a round cutter (approx. 12-15 cm in diameter).
34. 34. Place the filling in the center of the dough circles.
35. 35. Brush the edges with egg white.
36. 36. Fold the pastry pockets into half-moons.
37. 37. Seal the empanadas firmly with a fork.
38. 38. Whisk the egg yolk with 1-2 tablespoons of water.
39. 39. Brush the pastry pockets with the egg yolk-water mixture.
40. 40. Bake the pastry pockets in the preheated oven for 15-20 minutes until golden brown.

Nutrition per serving

• kcal: 775
• Protein: 34 g · Fett/Fat: 43 g · Carbs: 64 g