For the dough
4 cups and 2 tablespoons of all-purpose flour (500g)
3/4 cup of butter (150g)
3/4 cup of vegetable shortening or hydrogenated vegetable oil (150g)
1 egg
2 yolks
1 pinch of salt
For the filling
2 tablespoons of olive oil
1 small onion, finely chopped
1 clove of garlic, minced
500g of ripe tomato, peeled and seeded, finely chopped
1/2 teaspoon of ground cumin
1 1/2 cups of shredded palmito (200g)
1/4 cup of all-purpose flour
1/3 cup of milk
Salt and red pepper flakes to taste
For brushing
1 egg yolk
1 tablespoon of melted butter
For the dough
4 cups and 2 tablespoons of all-purpose flour (500g)
3/4 cup of butter (150g)
3/4 cup of vegetable shortening or hydrogenated vegetable oil (150g)
1 egg
2 yolks
1 pinch of salt
For the filling
2 tablespoons of olive oil
1 small onion, finely chopped
1 clove of garlic, minced
500g of ripe tomato, peeled and seeded, finely chopped
1/2 teaspoon of ground cumin
1 1/2 cups of shredded palmito (200g)
1/4 cup of all-purpose flour
1/3 cup of milk
Salt and red pepper flakes to taste
For brushing
1 egg yolk
1 tablespoon of melted butter
Make the dough: on a surface, place the flour and create a depression in the middle
Mix the butter with the shortening and place it in the center of the flour
Add the egg, yolks, and salt
Mix and knead
Let it rest for 30 minutes
While that's resting, prepare the filling: in a pan with olive oil, add the onion, garlic, and tomato, cover and cook over low heat for 20 minutes
Season with cumin, salt, and red pepper flakes
Add the palmito, flour, and milk
Mix until thickened
Remove from heat and let it cool
With 1 tablespoon of dough, shape into empanada molds about 5 cm in diameter, greased
Save some dough to cover the empanadas
Place 1 tablespoon of filling into each mold
Cover with the remaining dough, trimming any excess from the mold
Pinch the edges shut with a fork
Mix the egg yolk with melted butter and brush the empanadas
Bake in a preheated oven at 200°C until golden brown
Let it cool slightly, then serve.
