Empanadas

Dough

1. • Mix the yeast with two tablespoons of warm water to activate
   • Add salt, melted butter and egg to the flour
2. • Stir in the activated yeast
   • Knead a smooth, elastic dough
   • Leave it covered to rise until it doubles in size

Filling

1. • Put oil and onion in a pan to simmer
   • When the onion softens add the minced meat, salt, paprika and cayenne pepper
   • Fry the meat over medium heat to get color, 10 min
   • Add the salsa / tomato sauce and continue to cook the meat in the sauce for 25-30 mins
2. • Finally add the sliced ​​mozzarella to melt and mix it well into the meat sauce. The sauce should be thick, without liquid so as not to leak
   • Allow to cool

Assembling

1. • Roll out the prepared dough to a thickness of 3 mm and cut out circles, repeat until all the dough is cuted
   • Place a teaspoon of the filling in the middle of each circle
   • Coat the edges with water to make them stick better
   • Fold the dough to form empanadas
   • Press the edges with a fork to stick the dough firmly
2. • Before baking, coat them with beaten egg
   • Bake in a preheated oven at 200°C until they get a nice color, around 20 min