Empanadas

For the empanadas, first prepare the dough. To do this, cut beef fat into 1/2 cm cubes. Rub the flour and beef fat together with your hands to make a crumbly mixture. Stir in the egg yolks. Dissolve salt in water and add.

Mix everything together to form a dough. Wrap in plastic wrap and chill thoroughly in the refrigerator for about 4 hours.

For the vegetable filling, shred the corn kernels in a cutter. Sauté scallions, garlic cloves and pepperoni in olive oil, add tomatoes, corn and bay seasoning.

Season with salt and cayenne pepper and simmer on low heat with the lid closed for about 45 minutes, until a creamy consistency.

Add a little milk if necessary. Remove from heat, remove the bay spice and stir in the basil leaves. Allow to cool.

For the meat filling, sauté the spring onion in the olive oil, add the meat and brown, then remove and season with oregano, cayenne bell pepper, salt and paprika. Let cool. Mix the hard-boiled egg into the cooled mixture.

For the empanadas, roll up the dough to a thickness of 1 to 2 mm. Cut out circles of about 12 cm in diameter with a cookie cutter (a mug or an empty tin can will do just as well if necessary).

Place either meat or vegetable filling in the center of each circle. Brush the edges with egg white and fold the dough circles together. Cut the edges of the dough either decoratively by hand or ev

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