Empanadas with vegagehakt

Name: empanadas with vegagehakt
Cook time: 15 min
Total time: 40 min
Yield: 10
Cuisine: Spanish
Ingredients: 3 medium sized egg; 1 onion; 1 green pepper; 120 g green olives without seeds; 2 el traditional olive oil; 175 g vegetarian minced meat; 1 tl ground cumin; 1 tl paprika; 70 g tomato paste; 2 el raisins; 10 slice dough for savory pie thawed

Empanadas with ground vegetables, onion, peppers, olives, tomato paste and raisins.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Boil the eggs hard in 8 minutes. Let it frighten under cold running water and peel them. Cut into pieces.
Meanwhile, cut the onion. Remove the seeds from the bell pepper and cut the flesh into pieces. Cut the olives into rings.
Heat the oil and fry the onion and paprika for 4 minutes. Add the mince, the cumin, paprika and tomato paste and cook for another 2 minutes.
Remove from the heat and mix with the raisins, olives and the egg.
Cut the corners of the slices of dough so that the slices are rounded. Divide the filling over it. Fold closed and press the edges with a fork.
Place the empanadas on a baking sheet covered with parchment paper. Beat the last egg and brush the empanadas.
Bake in the oven in about 25 minutes brown and done. Yummy! .