Empanadas with minced meat and serrano ham

Name: empanadas with minced meat and serrano ham
Cook time: 50 min
Total time: 125 min
Yield: 16
Cuisine: Spanish
Ingredients: 300 g wheat flour extra for pollinating; 1 tl salt; 200 g cold butter or margarine; 1 el cold water; 3 medium sized egg; 1 onion; 2 toe garlic; 50 g serrano ham slices; 15 g fresh parsley; 1 el traditional olive oil; 150 g minced beef; 100 ml La Trappe Isid 'or beer

Spanish appetizer: empanandas with minced meat, serrano ham, garlic, onion, parsley and La Trappe beer.

Ingredients

Kitchen Stuff

1 rolling pin
1 protrusion or glass (Ø 9 cm)
1 baking paper

Directions

Sift the flour and the salt over a bowl.
Cut the butter into cubes and add. Knead with the fingertips into a crumbly dough.
Add the water and knead well into a cohesive and supple dough. Wrap the dough in cling film and leave to rest in the refrigerator for 1 hour.
Meanwhile, boil the eggs hard in 8 minutes. Let it frighten under cold running water and let cool.
Chop the onion and finely chop the garlic. Slice the ham and parsley.
Heat the oil in a frying pan and fry the onion and garlic for 3 minutes. Add the mince and cook for 3 minutes.
Add the ham, parsley and the beer and simmer for 10 minutes. Season with salt and pepper.
Meanwhile, peel the eggs, cut finely and add to the minced meat mixture.
Preheat the oven to 225 ºC. Remove the dough from the refrigerator and knead briefly.
Spray the worktop with the flower. Roll out the dough with the rolling pin into a 3 mm thick cloth.
Stick 16 rounds out of the dough with the protrusion.
Divide the minced meat mixture. Carefully fold close to half-moons and press the edges closed with a fork.
Split the egg and beat the egg yolk (the protein is not used). Brush the empanadas with it.
Spread over a baking sheet covered with parchment paper and bake in the center of the oven for about 15 minutes until golden brown and done.