Empanadas with Salsa De Chile Roja

Salsa: Boil water and soak the chili peppers in it. Remove peel from onion and garlic cloves and chop finely.

Chop soaked chilies with a pastry blender or kitchen knife.

Heat oil in a saucepan and sauté onion and garlic until translucent. Add remaining ingredients and simmer at low temperature for 10 min with lid closed.

Empanadas:

Peel and chop the onion. Peel the tomatoes, remove the seeds and cut into small cubes. Remove the seeds from the peppers and clean them, also cut into small cubes.

Heat butter in a frying pan and sauté vegetables until onion is translucent. Add minced meat and fry until crumbly.

Add raisins, chili spice and caraway seeds and do at low temperature, stirring occasionally, for 10 minutes. Remove from heat and cool.

Roll out the puff pastry sheets and cut out 15 cm circles.

Form the meat filling on one half of the circles. Moisten edges with water and fold over. Press firmly until smooth.

Mix egg yolk with milk and brush the empanadas with it.

Bake in the oven at 180 degrees (convection) for 15 minutes, or until the yolks are golden brown.

Serve hot with the sauce.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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