Moonbeam Pastry Dough
2 1/2 cups all-purpose flour
1/2 cup warm water
1/4 cup unsalted butter
1 teaspoon salt
Filling
1 1/4 cups finely chopped onion
1/4 cup warm water
1/4 cup black raisins
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon finely chopped scallion
1 teaspoon ground cinnamon
300 grams lean pork, finely chopped or ground
16 green olives, pitted
2 cooked eggs, finely chopped
Salt and black pepper to taste
For brushing
1 egg white
Auxiliary ingredient
Biscuit cutter with a 14 cm diameter
Moonbeam Pastry Dough
2 1/2 cups all-purpose flour
1/2 cup warm water
1/4 cup unsalted butter
1 teaspoon salt
Filling
1 1/4 cups finely chopped onion
1/4 cup warm water
1/4 cup black raisins
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon finely chopped scallion
1 teaspoon ground cinnamon
300 grams lean pork, finely chopped or ground
16 green olives, pitted
2 cooked eggs, finely chopped
Salt and black pepper to taste
For brushing
1 egg white
Auxiliary ingredient
Biscuit cutter with a 14 cm diameter
Moonbeam Pastry Dough
In a bowl, combine the flour, butter, and salt until it forms a crumbly mixture
Add the warm water and mix until it forms a dough
Wrap the dough in plastic wrap and let it rest for 10 minutes
Roll out the dough on a floured surface and let it rest for 10 minutes
Filling
In a pan, sauté the onion in butter until it's golden brown
Add the pork, cinnamon, salt, and pepper
Cook, stirring occasionally, until the pork is tender
Add the scallion and cook until the pork is mushy
Add the flour and mix well
Add the water and stir until it thickens
Remove from heat and let it cool
Filling
Repeat with another piece of dough, forming a chain along the length of the empanada
Heat the oven to high temperature, brush the empanadas with egg white, and bake for 15 minutes or until golden brown.
