Empanadas with beef stew and egg

Name: empanadas with beef stew and egg
Cook time: 35 min
Total time: 175 min
Yield: 10
Ingredients: 500 g ribrunderlap; 2 toe garlic; 1 onion; 2 el peanut oil; 2 el adobo sauce; 1 el sambal; 2 tomato; 200 ml tap water; 3 medium sized egg; 20 g fresh flat parsley; 10 slice frozen puff pastry frozen, thawed

Puff pastry snacks filled with egg and beef stew.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Cut the meat into dice, chop the onion and finely chop the garlic.
Heat the oil in a thick-bottomed pan and fry the onion, garlic, adobo and sambal over medium heat for 3 minutes.
Add the meat and fry until golden brown in 5 minutes. Cut the tomatoes into cubes and add. Season with salt and pepper and bake for 5 minutes on high heat.
Add the water and let it gently simmer on the pan with the lid for approx. 1½ hours. Add extra water if the dish becomes too dry.
Allow to cool for 30 minutes.
Meanwhile, boil the eggs hard in 8 minutes. Scare under cold running water, peel them and cut into small pieces.
Slice the parsley and mix through the beef stew.
Preheat the oven to 200 ° C. Use a reversed bowl to cut the corners of the puff pastry, so that the slices are round.
Spread the stew over 1 half of a slice of dough, brush the edges with some water and fold the dough double.
Press the edges closed with a fork and place on a baking sheet lined with parchment paper. Make 9 empanadas.
Beat the rest of the eggs and brush the empanadas with them. Bake in the oven in about 20 minutes until golden brown and done.