Empanadas

For the empanadas, knead the pork fat and flour together until crumbly and add the egg yolk. Dissolve the baking powder in the wine and water and add to the dough. Season with salt and then let rest for half an hour.

In the meantime, cook spring onions in olive oil until translucent and add minced meat. Season with minced garlic, salt, cumin and chili. Cook the meat filling until the liquid has evaporated. Then remove the pot from the heat and let the meat mixture cool.

Hard boil the eggs, peel them and add them in small cubes.

Roll out the dough (thickness about 1-2 mm) and cut out circles of about 120 mm ø with a cup. Place the meat filling in the center, cover with raisins and olives and fold the dough into semicircles. Press the edge with a fork to create a sawtooth pattern. Brush the surface of the dough with egg yolk and bake the empanadas in a heated oven at 140° C for about half an hour until golden brown.

For the spicy sauce, chop the coriander, spring onions and parsley. Mix with olive oil, chili, salt and pepper.

Serve the baked empanadas cold or warm with the spicy sauce.

Preparation Tip:

Empanadas are Spanish or South American dumplings. The variations for possible fillings are countless! This one comes from Chile...

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