Vegetarian empanadas

Name: vegetarian empanadas
Cook time: 60 min
Total time: 175 min
Yield: 16
Ingredients: 150 g unsalted butter cold; 285 g wheat flour; 130 g cream cheese natural cold; 1,5 el vinegar; 1 tl baking powder sifted; 1 el water cold; 1 tl salt; 1 onion; 2 toe garlic; 1 Red pepper; 150 g canned corn tin can; 200 g black beans tin can; 160 g vegetarian chicken tarts; 10 g fresh coriander container of 15 g; 1 el peanut oil; 2 tl dried oregano; 1 tl paprika; 1 tl ground cumin seeds (djinten); 125 g creme fraiche; 1 baking flour to pollinate; 1 medium sized egg

Mexican pasta (empanadas) filled with garlic, paprika, corn, black beans, vegetarian chicken pieces, coriander, oregano, paprika and crème fraîche.

Ingredients

Kitchen Stuff

1 food processor
1 cling film
1 protrusion shape (∅ 10 cm)
1 baking paper

Directions

Cut the butter into pieces.
Grind the butter in the food processor with the flour, cream cheese, vinegar, baking powder, water and salt into a cohesive dough.
Wrap the dough in cling film and press flat. Let rest for 1 hour in the refrigerator.
Chop the onion and finely chop the garlic. Halve the peppers, remove the stalk and seedlings and cut the flesh into small cubes.
Put the corn and black beans in a colander and rinse under cold running water. Drain.
Cut the vegetarian chicken pieces into cubes of 1 cm. Chop the coriander coarsely.
Heat the oil in a frying pan and fry the chicken pieces for 1 min. On a high heat.
Turn down the heat and add the onion, garlic and paprika. Bake for another 3 minutes.
Add the oregano, paprika and cumin seeds and cook for 1 min. Put the mixture in a bowl and let cool in 30 min.
Mix in the corn, beans, coriander and crème fraîche. Season this vegetarian filling with plenty of pepper and salt.
Preheat the oven to 180 ° C. Roll out the dough on a floured countertop to a 3 mm thick rag.
With the metal ring, cut out circles of ∅ 10 cm.
Knead a ball of the remaining dough, roll out into a piece of 3 mm thick and round again. Repeat until you have 16 daisies.
Roll out each ground to ∅ 12 cm. Spoon 1 tbsp vegetarian filling in the middle of each round.
Brush the dough borders with some water and fold the circles over the filling to a half moon. Press the dough edges together with a fork.
Place the empanadas next to each other on a baking sheet covered with parchment paper. Beat the egg and spread the empanadas.
Fry the empanadas in the middle of the oven in about 25 minutes until golden brown. Serve hot or cold.