materials

• 3 cups flour
• 1 teaspoon salt
• 75 grams of butter
• 1 egg
• 1 teaspoon of vinegar
• Half a glass of water

For internal mortar:

• 1 onion
• 10 sprigs of parsley
• 200 grams of low-fat ground beef
• Half a teaspoon of salt
• Half a teaspoon of black pepper
• 1 red bell pepper
• 2 tablespoons of sunflower oil

For the above:

• 1 egg
• 1 tablespoon of water

• Whisk the eggs, vinegar and water in a bowl.
• In the kneading bowl, mix the flour, salt and butter.
• Add the vinegar mixture and start kneading.
• Wrap your dough with cling film and rest for 40 minutes.
• Meanwhile, finely chop the onion, parsley and pepper for the filling.
• Heat the sunflower oil in a pan and start roasting the onions and peppers first.
• Add the minced meat and continue roasting.
• Add salt, black pepper and chopped parsley and remove from heat.
• Divide your dough into palm-sized peas.
• Open the meringues with flour, place the stuffing and close it in the form of a letter D. (You can press the mouth with a fork or knit.)
• Put the empanadas on a tray and brush the eggs you have diluted on them.
• After setting the oven to 180 degrees and heating it, give the empanadas to the oven.
• Bake for about 30 minutes until the tops are browned.
• Serve hot.
• Enjoy your meal…