Empanada Gallete
A French twist on traditional empanadas, flaky pastry and savory beef filling.
Ingredients
- ●250g Beefground beef
- ●1 medium Onionchopped
- ●2 cloves Garlicminced
- ●2 sprigs Thymefresh
- ●250g All-purpose flourfor pastry
- ●100g Butterfor pastry
- ●1 Eggfor egg wash
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 3
In a pan, cook the beef until browned, breaking it up with a spoon as it cooks.
- 4
Add the onion, garlic, and thyme to the pan and cook until the onion is translucent.
- 5
Roll out the pastry to a thickness of about 1/8 inch.
- 6
Cut out circles of pastry using a cookie cutter or the rim of a glass.
- 7
Spoon a tablespoon of the beef filling onto one half of each pastry circle.
- 8
Brush the edges of the pastry with a little water, then fold the other half of the pastry circle over the filling and press the edges together to seal.
- 9
Use a fork to crimp the edges of the pastry.
- 10
Brush the tops of the empanadas with the beaten egg for a golden glaze.
- 11
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.
- 12
Serve warm.