3 cups of wheat flour
1 cup of butter
2 tablespoons of active dry yeast
1 tablespoon of salt
2 eggs
1/4 cup of warm water
Filling
2 tablespoons of olive oil
250g of beef cubes
250g of chicken breast cubes
Salt and black pepper to taste
Sauce
1 tablespoon of olive oil
1 cup of tomato sauce
Salt and black pepper to taste
1 cup of shredded coconut
1/2 cup of chopped green olives
2 cups of grated cheddar cheese
2 tablespoons of cornstarch
1/2 cup of water
2 cooked eggs, diced
3 tablespoons of chopped parsley
Egg for brushing
Utensil
A 24 cm diameter removable pan ring
3 cups of wheat flour
1 cup of butter
2 tablespoons of active dry yeast
1 tablespoon of salt
2 eggs
1/4 cup of warm water
Filling
2 tablespoons of olive oil
250g of beef cubes
250g of chicken breast cubes
Salt and black pepper to taste
Sauce
1 tablespoon of olive oil
1 cup of tomato sauce
Salt and black pepper to taste
1 cup of shredded coconut
1/2 cup of chopped green olives
2 cups of grated cheddar cheese
2 tablespoons of cornstarch
1/2 cup of water
2 cooked eggs, diced
3 tablespoons of chopped parsley
Egg for brushing
Utensil
A 24 cm diameter removable pan ring
Dough
In a bowl, mix the flour, butter, yeast, salt, and eggs
Add the warm water gradually, mixing until a homogeneous dough forms
Cover with plastic wrap and refrigerate for an hour
Filling
In a pan, heat the olive oil, fry the beef and chicken until golden brown
Add salt and black pepper to taste
Sauce
In a pan, heat the olive oil, add the tomato sauce, salt, and black pepper
Add the meats, coconut, olives, and cheese
Dissolve the cornstarch in water, mix well
Turn off the heat, add the eggs and parsley
Let it cool
Assembly
Preheat the oven to 180°C
Divide the dough into two
Roll out one part with a rolling pin and line a pan, Fill
Cover the empanada with the other half of the dough, fold the edges inward
Brush with egg and bake in the oven for an hour.
