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🥧 Platter Empanada Gallega (Casserole Version)

610 kcal · 60 min · 4 servings

Ingredients

• 500 g Puff pastry (thawed)
• 600 g Ground beef
• 2 Stück Onions (finely chopped)
• 3 Stück Garlic cloves (pressed)
• 300 g Potatoes (diced, raw)
• 1 Stück Bell pepper (red, diced)
• 3 Esslöffel Tomato paste
• 200 ml Cream (30% fat)
• 4 Esslöffel Olive oil
• 1 Teelöffel Paprika powder (sweet)
• 1 Teelöffel Salt
• 1/2 Teelöffel Black pepper
• 1 Stück Egg yolk (for gloss)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Grease a large baking dish with some oil.
2. 2. Boil the diced potatoes in salted water for 10 minutes. Drain them and let them cool.
3. 3. Heat the olive oil in a large pan. Fry the onions for 5 minutes until transparent.
4. 4. Add the ground beef and fry it crumbly until brown (approx. 8 minutes).
5. 5. Add the garlic, bell pepper, and tomato paste. Cook for 2 minutes.
6. 6. Remove the pan from the heat. Mix the pre-cooked potatoes, cream, paprika powder, salt, and pepper into the meat mixture. Let the filling cool.
7. 7. Divide the puff pastry into 3 equal parts. Roll the first part into a rectangle that fits the baking dish.
8. 8. Place the first pastry layer into the baking dish. Spread half of the meat filling on top.
9. 9. Roll the second pastry part and place it on top. Spread the rest of the filling.
10. 10. Cover everything with the last pastry part. Press the edges firmly. Cut small holes in the center to let steam escape.
11. 11. Whisk the egg yolk with 1 tablespoon of water and brush the pastry surface with it.
12. 12. Bake the Empanada for 35-40 minutes in the oven until the pastry is golden brown and risen.
13. 13. Remove the baking dish from the oven and let the dish rest for 10 minutes before serving.

Nutrition per serving

• kcal: 610
• Protein: 35 g · Fett/Fat: 32 g · Carbs: 45 g