White Bread Empanada

An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe, and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, boiled egg, cheese, vegetables or fruits among others.

Empanada shell is usually a butter dough or a pie dough but today, I am going to show you my version of empanada using a white bread dough. Maybe you can try this one day if you want to serve something yummy for your family and friends.


Ingredients:

2 tbsp oil
1 small onion, cubed
3 cloves of garlic, minced
500 grams of minced meat (beef or pork)

200 grams of mix vegetables ( I used frozen greenpease, diced carrots and corn)
You can use any vegetables you like as long as you will sliced or cut it into small pieces.

150 grams of cooked ham, diced
scallion, sliced
1/2 big bell pepper,diced (red or green)
2 tbsp of soya sauce
salt and pepper to taste

4 cooked eggs, sliced into small pieces

1 egg, slightly beaten ( to brush on the empanada before baking)

Prcedure:

For the filling:

Saute garlic and onion in a pan with warm oil. Add minced meat and let it simmer for 8 mins or until the meat is cooked properly. Stir once in a while.

When the meat is already golden brown, add the vegetables. Simmer for 3 mins, add soya sauce,scallion, bell pepper and cooked ham. Stir until all the ingredients incorporate with each other.

Set aside and let the filling cool.

For the dough:

This is how you will make the white bread dough.

Wrapping the filling:

Divide the dough into 20 pieces or more if u want a smaller size. Use some extra flour if the dough is sticking into your hands.

 Form them into a ball and flaten them using a rolling pin. Make sure not to flaten it too thinly ,it might open up later when you start filling it.

Put 1-2 tbsp of filling int he center of the flatenned dough and boiled egg on the top.

Fold the dough in half over the top of the filling, forming a half moon shape. Squeeze as much air out as possible and seal it properly  by kneading a pork in the dough or fold the dough using your finger.

Put the empanadas in an oven plate with parchment paper and let them  rise for 15 minutes in a room temperature. Brush  beaten egg on the top and bake empanada in the oven for 8 minutes at 250*C.

These are my newly baked empanadas.