Time: 90 min. preparation time, 25 min. baking time
Nutrition: Calories ca 626 / Protein 21g / Carbohydr. 69g / Fat 30g
Ingredients (10 servings)
|800 g||all-purpose flour|
|180 ml||vegetable oil|
|400 g||ground meat (e. g. lamb, beef, pork)|
|200 g||tomatoes (canned)|
|100 g||kidney beans (canned)|
|100 g||sweet corn (canned)|
|flour for work surface|
|vegetable oil for frying|
large saucepan, pastry brush, round cutter (Ø 10 cm), oven, stand mixture or hand mixer with dough hooks, plastic wrap, cutting board, knife, spatula, rolling pin
A young, uncomplicated Chilean red, with enough body to stand up to the strength of the dish, is the right choice.
Combine flour, salt, and vegetable oil using a stand mixer with a dough hook. Gradually add milk and beat until incorporated. Continue to knead by hand until a smooth, elastic dough forms. Cover with plastic wrap, transfer to fridge, and allow to set for approx. 30 – 40 min.
plastic wrap, stand mixer or hand mixer with dough hooks
800 g flour / 2 tsp salt / 180 ml vegetable oil / 260 ml milk
Finely dice shallot, mince garlic, and roughly chop cilantro. Cut chili into fine slices.
cutting board, knife
2 shallots / 1 clove garlic / 20 g cilantro / 0.5 chili
Heat some vegetable oil over medium heat in a large saucepan. Add onions and garlic and sauté for approx. 2 – 3 min. until translucent. Then add minced meat and continue to cook for approx. 3 – 4 min. until lightly browned. Avoid too much stirring to keep the meat juicy and flavorful.
large saucepan, spatula
400 g ground meat
Then, add tomatoes, kidney beans, and sweet corn. Season to taste with salt, pepper, and cumin. Continue to cook for approx. 3 – 4 min.
200 g tomatoes / 100 g kidney beans / 100 g sweet corn / 0.25 tsp cumin / salt / pepper
Remove from heat and add chopped cilantro. Stir to combine and set aside.
Preheat oven to 180°C/350°F. Lightly flour work surface. Roll dough into a thin layer with a rolling pin. Using a dough cutter, cut out rounds.
oven, round cutter, rolling pin
flour for work surface
Whisk egg. Then, divide filling evenly among rounds, spreading it over half of each and leaving a border. Brush border of bottom with egg wash and fold over top part to enclose the filling. Tightly seal edges with finger tips and crimp using a fork. Transfer to preheated oven and bake at 180°C/350°F for approx. 25 – 30 min. until golden brown. Enjoy warm or cold.