Preparation of the dough: On a kneading board, sift the flour so that it opens. Add the baking powder, the salt, the beaten eggs, the warm butter and the warm milk. The ingredients must be well incorporated. Knead until you have a soft and homogeneous dough. Once kneaded, make balls (balls). Stretching with a roller should be one cm. With a plate upside down, it is cut at the edge of the plate, filled and braided so that it does not open as they are homemade empanadas do not contain the ingredients of the industrial mass.
Preparation of the filling: Parboil the onion in water for two minutes (to remove the strong and do not repeat). In a Chinese strain the onion already boiled, drain well, remaining dry. Put the oil to heat and fry the onion with the salt. Once fried in a Chinese strainer, reserve the juice so that with the seafood fumet do not leave the stuffing watered down, add the pepper and cumin and incorporate the ingredients well. Add the seafood and cook for two more minutes stirring so that it does not stick.
If the filling is thick, add a bit of onion juice that was reserved leaving the filling ready to fill the empanadas. Allow the filling to cool in a wide bowl, but do not re-heat.
It is left to rest until the next day. Fill the empanadas. To put on the table the expanded weight (disk). In the center add a tablespoon full of stuffing, an olive, two raisins and a slice of hard-boiled egg. To close the pie moisten the edge and close braided so that they do not open.
Beat the egg yolk with the milk and paint the empanadas. Bake in a preheated oven. Cook a quarter of an hour or until golden brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?