Ingredienti

Preparazione

1. For the dough, mix the flour well with the butter, olive oil, salt and one egg. Gradually add water so that a smooth dough forms that is not too wet. Allow to rest in the refrigerator for a few hours.
2. Filling: Chop the onion and chilli. Cut the hot pepper and tomatoes into small cubes. Grate the celery, pit and chop the olives. Set everything to the side. Fry the onion, chilli, hot pepper, celery and minced meat. Season it and reduce. Add the tomatoes and olives and allow to simmer for another 5-10 minutes. Stir in the Lustenberger. Allow the filling to cool.
3. Roll out the dough in portions 1-2 mm thick (diameter about 12-15 cm). Add a portion of the filling to one half and fold shut. Seal the edges well. Coat the finished empanadas with a beaten egg and bake at 200 degrees Celsius for 20-30 minutes.
4. Serve with salad and a slice of lime to sprinkle on top.

Vegetarian version: Use grated vegetables instead of minced meat, such as carrots and zucchini.