Spanish Empanadas

By bdeedman

Consider adding corn

Ingredients

• 1 cups hot water
• 12/3 tbsps yeast
• 3 tbsps olive oil
• 32/3 cups bread flour
• salt
• 1 onions
• 1 green bell pepper
• 1 red bell pepper
• 2 garlic cloves
• 1 carrots
• 1 lbs ground beef
• 4 tbsps tomato sauce
• ground black pepper
• 1 cup white cheddar cheese
• 1 eggs

Preparation

Step 1

Bloom the yeast in hot water mixed with 2 tablespoons of oil. Mix well in a glass. Set aside.
Add the flour to a bowl. Add 1 tablespoon of salt and mix well. Incorporate the yeast mixture. Knead the dough until a it becomes smooth, about 10 to 12 minutes by hand or 5 minutes by stand mixer.
Place the kneaded dough into a bowl, cover with a kitchen towel and place in a warm spot to rise 1 hour.
Preheat the oven at 200 degrees Celsius.
Add the remaining oil to a skillet on low heat. Add the onion, bell peppers, garlic, and carrot. Saute for 5 minutes.
Add the ground beef and saute another 3 minutes.
Add the tomato sauce and a pinch of salt and black pepper to taste. Simmer for 5 minutes and set aside.
Knead the dough for 1 minute. Cut the dough in half.
Roll out one half of the dough to 1/2-centimeter thickness. Put on a piece of parchment paper on top of a baking sheet.
Cover the dough with the empanada filling and cheddar cheese. Leave a small border on all sides of the dough.
Roll out the other half of the dough to the same size and add on top forming the empanada. Seal the empanada using a fork. Poke a hole in the top so that the empanada does not puff too much.
Brush the top with beaten egg and place on a baking sheet.
Bake for 40 minutes until browned.