How to make
Oven - 360°F (180°C);
Two flat trays lined with baking paper.
The eggs are boiled for 10-12 minutes. Peel and cool them to room temperature.
Heat the olive oil in a deep frying pan, add the chopped onions, stew for 1-2 minutes until soft and add the finely chopped green pepper, add the minced meat and stir until it becomes crumbly. Then add all the spices and cook for another 1-2 minutes.
Pour the broth (about 200 ml) and leave it on moderate to low heat until the liquid is completely absorbed. Remove from the heat and add the raisins, olives and diced eggs. Season with salt and freshly ground black pepper. Cool completely.
The puff pastry is opened, slightly rolled out with a rolling pin and with a large mold (about 12 cm), a total of 16-18 circles are cut out. 1 tbsp. of the completely cooled stuffing is placed in each circle. Spread the edge of the dough lightly with water, transfer the dough and seal with your fingers or use a fork.
The empanadas are spread with melted butter and left in a cold place until the oven heats up.
Bake at 360°F (180°C) for about 20-25 minutes.
The Puff Pastry Empanadas are very tasty!
Note: The quantity in the recipe is a lot - for about 18 empanadas. It can be split in half.
Despite the rules for using puff pastry, I put together the scraps, chilled the puff pastry and rolled it out to use up the stuffing. They don't puff up as well, but they have a decent look.
