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Ingredients
For 4 peopleFor the dough:
- 420 g flour
- 100g butter
- 1 tbsp. teaspoon of salt
- 1 tbsp. tablespoon of sugar
- 1 egg + 1 egg to brown the empanadas
- 50 to 70 ml of cold water
For the stuffing:
- Ratatouille à la Provençale Jean Martin 600g
- 3 slices of gingerbread
- 300 g of 5% ground beef
- 3 tablespoons of olive oil
- 1 tbsp. teaspoon of cumin
- 1 tbsp. teaspoon of Provence herbs
- 1 tbsp. teaspoon paprika
- 1 clove of garlic
- Fresh parsley
Recipe
In the bowl of a food processor or large bowl, combine the flour, butter, salt and sugar. Then add the beaten egg, then the cold water, gradually, until you obtain a homogeneous dough.
Wrap the dough in cling film and refrigerate for 30 minutes.
In a large skillet, heat the olive oil, add the spices, garlic, then the ground beef, and brown for 5 minutes.
Then add the ratatouille, mix, then add the gingerbread cut into small cubes. Cook for another 5 minutes and let cool
Spread the dough on the work surface, cut out 10 cm circles, then fill them with a spoonful. tablespoon of beef preparation.
Fold the empanadas and seal the edges well by pressing with your fingers. Place them on a baking tray covered with baking paper and brush them with a beaten egg or milk and a kitchen brush
Bake the empanadas for 20 minutes at 180°C. Sprinkle with chopped parsley before serving
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