Dumplings and filled pastries
These Cuban-style empanadas use leftover roast beef tossed with olives, pepper, and cumin, wrapped in pastry, and baked. Since the meat is already cooked, the baking time is short, turning leftovers into a new dish.
Saute the onion and red bell pepper in olive oil for 6 minutes. Add the tomato paste and cumin, then stir in the shredded roast beef and green olives and cook for 5 more minutes.
Cut the puff pastry into circles and place some filling in the center of each. Fold and seal the edges by pressing with a fork, then brush the tops with egg yolk.
Bake in an oven preheated to 200°C / 390°F for 20 minutes, until golden.
Do not leave the filling too wet, or the pastry may soften and tear as it bakes. Allergens: contains gluten (puff pastry) and eggs.
Tarifte fırınlama süresi 20 dakika yazıyor ama benim fırınım daha zayıf ısıtıyor, 20 dakikada hamur hâlâ soluk kaldı, 30 dakikaya çıkarmak zorunda kaldım. İç harç güzel olsa da bu detay beni epey uğraştırdı.
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