The empanadillas are like little pastry and are considered a version of the typical Spanish empanada.
You can stuff it with meat and other ingredients in a tortilla style and either deep fry it or, as I usually do, bake it so that it will result in a much lither dish.
The dough is rolled as a tortilla of 12 cm in diameter and it is usually sealed with a fork.
OUR TODAY’S RECIPE
Given that you can stuff the emapnadillas with pretty much any ingredient you like, I’m presenting here a very tasty version of it, which is very much liked at home. You can use any kind of meat, in this case I’m using minced pork meat, but it would be equally tasty with chicken or beef, this is really up to your taste, this is how I prepared it, hope you will like it.
- empanadillas‘ disks
- 200 grams of minced pork meat
- 1 onion
- 1 carrot
- 40 grams of olive oil
- 70 gr of chopped tomato sauce
- 1/2 teaspoon of sugar
- an handfull of grated cheese
- 1 egg for glazing
Place the onion in the thermomix bowl and chop 4 sec.-speed 4. and gently fry for3 min.-temp varoma-speed 1.
Once peeled, add chunks of carrot and chop for 5 sec-speed 4. Then continue to fry but this time for 2 min.-temp. varoma-speed 1.
Add the minced meat, chopped tomato sauce, sugar, salt, pepper and oregano to tase and program 15 min.-temp. varoma- counter-clockwise spoon-speed.
In the meanwhile preheat the oven at 200ºC.
Stuff the empanadillas‘ disks with care and without exceeding, add a sprinkle of grated cheese and fold the disk in half moon shape using the tip of the fork to seal the edge.
Place the empanadillas on a baking tray and brush them with the beaten egg.
Bake for 15 minutes, until golden.
Place in a serving dish with a lettuce leaf.
Very tasty, enjoy!