Empanadas With Salami and Mozzarella
We’ve baked these turnovers, rather than frying them in oil and we urge you to do the same, at least this time. The filling is a matter of the imagination; we’ve used salami, ham, mozzarella, and onion (both spring and normal).
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Ingredients Needed for Empanadas With Salami and Mozzarella
14 ounces flour
6 ounces cold butter
1 egg
salt
⅓ cup milk
½ cup tomato paste
2 red onions, sliced
3 ounces salami, thinly sliced
5 ounces ham, diced
2 spring onions, chopped
5 ounces low moisture mozzarella, grated
2 egg yolks, whisked
How to Make Empanadas With Salami and Mozzarella
- Add the flour, cold butter, egg, a dash of salt, and the milk to a dough mixer. Mix until you have a dough.
- Transfer the dough to the work surface and knead it.
- Wrap it in plastic and refrigerate for 12 hours.
- Divide the dough into smaller pieces suitable for empanadas and flatten them using the rolling pin.
- Cut out round disc shapes for the empanadas. You can use an upside-down small bowl for this.
- Spread each one with tomato paste, then add onion, salami, ham, spring onion, and grated mozzarella.
- Fold them and seal the edges by pressing the dough with your fingers.
- Line a baking dish with parchment paper and transfer the empanadas to it.
- Coat them with whisked egg yolks and bake for 20 minutes at 400ºF/200ºC.