Vegetarian Empanadas

• 200 g flour
• 100 g butter
• 1 egg
• 2–3 tbsp cold water
  Filling
• 150 g ground meat
• 1 clove garlic
• 100 g diced tomatoes
• 1/2 onion
• 2 tbsp corn
• 30 g grated cheddar
• 1/4 tsp cumin
• 1/2 tsp paprika powder
• 1 tsp chili flakes
• Handful of parsley
• Salt
• 1 beaten egg
• Olive oil

• First, make the dough. Knead all the ingredients into a smooth dough in the food processor. Add the water at the end. Let the dough rest in the fridge for half an hour.
• Peel and finely chop the onion and mince the garlic. Sauté the onion and garlic in a little olive oil.
• Add the ground meat and cook until golden brown. Add the diced tomatoes and corn, then let the sauce simmer for 15 minutes. Add all the spices and the parsley, and season the meat mixture with salt. Let the mixture cool. Preheat the oven to 200°C.
• Roll out the dough into a large sheet and cut out circles the size of your pastry press.
• Place a piece of dough on the pastry press and spoon some meat mixture on top. Sprinkle some grated cheese over the meat. Close the press and make sure the edges are well sealed.
• Brush the empanadas with the beaten egg and bake them for about 10-15 minutes.

• Source: https://uitpaulineskeuken.nl/recept/empanadas-met-mexicaans-gehakt

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