Sauce
1/3 cup of crumbled bacon
1/2 cup of grated Parmesan cheese
2 tablespoons of olive oil
2 tablespoons of chopped fresh parsley
1 tablespoon of pimenta-calabresa
1 kg of peeled and seeded tomato, diced
400 g of ground beef, cooked
200 g of talharim, cooked
3 cloves of minced garlic
1 onion, finely chopped
1 cup of creamy ricotta cheese
Cinnamon, nutmeg, and salt to taste
Dough
3 cups of all-purpose flour
1/2 cup of cold butter, crumbled
1/2 cup of milk
1 tablespoon of active dry yeast
1/2 teaspoon of salt
For brushing
2 tablespoons of milk
1 egg, beaten
Accessory
A 25 cm diameter cookie cutter
Sauce
1/3 cup of crumbled bacon
1/2 cup of grated Parmesan cheese
2 tablespoons of olive oil
2 tablespoons of chopped fresh parsley
1 tablespoon of pimenta-calabresa
1 kg of peeled and seeded tomato, diced
400 g of ground beef, cooked
200 g of talharim, cooked
3 cloves of minced garlic
1 onion, finely chopped
1 cup of creamy ricotta cheese
Cinnamon, nutmeg, and salt to taste
Dough
3 cups of all-purpose flour
1/2 cup of cold butter, crumbled
1/2 cup of milk
1 tablespoon of active dry yeast
1/2 teaspoon of salt
For brushing
2 tablespoons of milk
1 egg, beaten
Accessory
A 25 cm diameter cookie cutter
Sauce
Fry the bacon in olive oil until golden brown
Remove and reserve
Fry the garlic and onion until soft
Add the ground beef and cook until browned
Add the tomato, bacon, cinnamon, nutmeg, parsley, pimenta-calabresa, and salt
Cook on medium heat for 5 minutes
In a separate pot, cook the talharim until al dente and drain
Dough
Preheat the oven to high temperature
In a bowl, combine all ingredients except milk and mix until a dough forms
Make an indentation in the center and add the milk
Mix until a homogeneous mixture forms
Roll out the remaining dough and cover the empanada
Seal the edges tightly
Brush with egg mixed with milk
Bake until golden brown and serve.
