Recipe for meat pies, submitted by Isadora Paliliunas Coppa
1. Chop the onions, dice the bell pepper, and slice the onion into rings.
Ingredients · Servings 7
- 2 medium onions
- 1/2 red bell pepper
- 2 stalks of green onion
- 1 tablespoon of olive oil
- 400 g of lean ground beef
- 1/2 teaspoon sweet paprika
- 1 tablespoon of chili powder
- 12 pie crust discs
- 1 beaten egg
- salt and pepper
Method · 12 min
- Chop the onions, dice the bell pepper, and slice the onions into rings.
- Heat a skillet and pour in the olive oil. When the oil is hot, add the onion, bell pepper, and scallions and sauté for 2 minutes. Then, season with salt and pepper.
- Combine the meat, paprika, and chili powder and cook for about 10 minutes, until the meat is browned.
- Place the sautéed filling in a bowl and set aside.
- Once the filling is cool, take a portion with a spoon and place it near one of the edges of the empanada dough. Put some water in a cup, wet the tips of your index and middle fingers, and run them over the edges of the dough.
- Next, fold it in half, glue the edges together, and press them together with a fork to seal them.
- Brush the closed empanadas with water on a baking sheet lined with parchment paper.
- Brush the empanadas with the beaten egg and bake them in a preheated oven at a high temperature (200°C) until golden brown, between 20 and 30 minutes.
- 2. Heat a skillet and pour in the olive oil. When the oil is hot, add the onion, bell pepper, and scallions and sauté for 2 minutes. Then, season with salt and pepper.
- 3. Add the meat, paprika, and chili powder and cook for about 10 minutes, until the meat is browned.
- 4. Place the sautéed filling in a bowl and set aside.
- 5. Once the filling is cold, take a portion with a spoon and place it near one of the edges of the empanada dough. Put some water in a cup, wet the tips of your index and middle fingers, and run them over the edges of the dough.
- 6. Next, fold it in half, glue the edges together, and press them together with a fork to seal them.
- 7. Place the sealed empanadas on a baking sheet lined with parchment paper.
- 8. Brush the empanadas with the beaten egg and bake them in a preheated oven at a high temperature (200°C) until golden brown, between 20 and 30 minutes.
