Chilean empanadas

Name: Chilean empanadas
Total time: 45 min
Yield: 4
Ingredients: 3 egg; 2 tablespoon olive oil; 1 onion; 250 gram half to half chopped; 3 tablespoon cinnamon; 5 tablespoon Red pepper; 2 toes garlic; 10 slice savory pie dough; 3 tablespoon coriander

Ingredients

Directions

Bring a pan of water to the boil and cook 2/3 of the eggs for 8 minutes.
Rinse them cold under the tap and peel them.
Finely chop the pepper, finely chop the onion and garlic.
Heat the oil in a frying pan, fry the onion and garlic for about 2 minutes.
Add the minced meat and the pepper, fry until light brown in 6 to 8 minutes.
Add the cinnamon and coriander and season with salt.
Put the minced meat mixture in a large cold oven dish and leave to cool for 10 minutes in a cold place (not in the refrigerator).
Preheat the oven to 200 ºC.
Let the dough slices thaw for about 10 minutes.
Cut the boiled eggs into thin parts.
Divide the minced meat mixture and egg wedges over the center of the dough slices, but slightly more to one corner.
Brush the two sides of that corner with a little water and fold the dough slices double to form an apple flap.
Place the empanadas on an oven plate, where baking paper is laid.
Press the edges with a fork.
Beat the last egg and brush the empanadas.
Bake golden brown in the oven in about 20 to 25 minutes.