Ingredients:
Per La Pasta:
1 Rotolo Pasta Sfoglia Fresca
1/2 Cucchiaino Sale
3 Cucchiai Burro Tagliato A Dadini
3 Cucchiai Acqua
Per Il Ripieno:
1/2 Cipolla Tritata Finemente
1/2 Cucchiaio Olio D'oliva
2 Cucchiai Acqua
1 Cucchiaio Uvetta Sultanina 10 Min. In Acqua Calda
1 Cucchiaino Paprica
1/4 Cucchiaino Cumino
1/4 Cucchiaino Sale
3 Olivottime Nere Rondelle
1 Uovo Sodo Tagliato In 6 In Lunghezza
Preparation time:
1h
Difficulty:
Medium
Method:
You can easily use the fresh puff pastry that is found in any supermarket or, if you prefer, you can prepare your own. In this case, knead the dough, using any suitable kitchen appliance, until you obtain a compact ball. Place in the refrigerator for half an hour. In the meantime, prepare the filling. Place the oil, water and onion over a low heat until the water all evaporates. Now, stirring continuously, add the meat, the raisins, paprika, cumin, salt and pepper. Allow to cool. Heat the oven to 200° C. Roll out the pastry on a floured work surface, forming a circle of about 3 mm thickness. Use a 12 cm diameter pastry cutter to cut out six circles. Place in the centre of each a tablespoon of the meat filling, leaving a free edge of about 1.5 cm all around. Put 1 piece of egg and 2 pieces of olive on the filling. Wet the edges of the pastry with water and fold over to form a half moon shape. Press down the edges with a fork so that the empanadas are perfectly sealed. Arrange the empanadas on a baking tray and cook for 10-15 minutes in the centre of the oven.
