Empanadas with Ground Meat Filling and Salsa

Ingredients

• 30 g Butter
• 20 g lard
• 75 ml white wine
• 300 g flour
• Salt
• flour (for working)
• fat (for frying)
• 1 onion
• 1 Garlic clove
• 1 tbsp plant oil
• 1 red bell pepper
• 1 small jalapeño
• 400 g mixed ground meat
• Salt
• pepper (ground)
• 2 tbsp crème fraîche
• 1 tsp tomato paste
• 2 tbsp freshly chopped parsley
• 1 tbsp breadcrumbs (as needed)
• 500 g beef tomato
• 1 Garlic clove
• 1 Red Onion
• 1 green jalapeño
• 1 red jalapeño
• 1 tbsp Olive Oil
• Lemon juice
• a pinch brown sugar
• Salt

Instructions

1. 1.

   Heat the butter with the lard, 75 ml water and wine, but do not bring to a boil. Remove from heat, stir in the flour and some salt. Knead the dough well and cover for 2 hours in the refrigerator.

2. 2.

   Wash the tomatoes, cut off the stem ends, blanch hot, shock, peel and roughly dice. Peel and finely dice the garlic and onion. Wash the jalapeños, halve, clean and finely dice. Briefly sauté the onion with garlic in hot oil. Add the tomatoes and jalapeños and let simmer lightly for about 10 minutes until slightly thickened. Season with lemon juice, sugar and salt and allow to cool.

3. 3.

   For the filling, peel and finely chop the onion and garlic and sauté in hot oil. Halve the bell pepper and jalapeños, remove seeds and white membranes, wash the pepper and dice together with the jalapeños. Add to the onions and briefly cook. Add the ground meat and brown until crumbly. Season with salt and pepper. Mix crème fraîche with tomato paste and chopped parsley into the meat mixture. If the mixture is too soft, fold in a little breadcrumbs.

4. 4.

   Roll out the dough on a floured surface, cut 10 cm circles. Spread some meat filling on one half of each circle, cover with the other half. Press the edges firmly together and seal. Fry the empanadas in hot fat until golden brown.