Vegetable Empanadas with Salsa

Instructions

1. Step 1

   Place water in the mixing bowl and leave it until brought to room temperature. Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Ingredients used: 120.0 ml Water

   Cookware: mixing bowl, oven — preheat to 200°C

2. Step 2

   Add all-purpose flour, butter, and 4.0 gr of salt to the room-temperature water in the mixing bowl, then mix and knead until a cohesive dough forms. Cover the dough in the mixing bowl and chill it in the refrigerator until firm.

   Timer: 30 min (fixed)

   Ingredients used: 300.0 gr All-Purpose Flour, 95.0 gr Butter, 4.0 gr Salt

   Cookware: mixing bowl, refrigerator — chill

3. Step 3

   On the cutting board, peel and finely dice the potato with the vegetable peeler and chef's knife, and finely chop the onion and bell pepper. Melt butter in the skillet over medium heat, add the prepared vegetables, ground cumin, and 3.0 gr of salt, and cook with the spatula until the potato is tender and the vegetables are softened.

   Timer: 15 min (scalable)

   Parallel with step: 2

   Ingredients used: 150.0 gr Bell Pepper, 25.0 gr Butter, 4.0 gr Ground Cumin, 150.0 gr Onion, 350.0 gr Potato, 3.0 gr Salt

   Cookware: Chef Knife, cutting board, skillet — medium heat, spatula, Vegetable Peeler

4. Step 4

   Remove the skillet from the heat and let the filling cool for 10 minutes. Meanwhile, dice the tomato and chop the cilantro on the cutting board, then mix them with lime juice and 1.0 gr of salt in the small bowl.

   Ingredients used: 15.0 gr Cilantro, 60.0 ml Lime, 1.0 gr Salt, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, skillet — off heat, small bowl

5. Step 5

   Divide the chilled dough into 8 pieces on the cutting board and roll each with the rolling pin into a thin round. Place filling from the skillet in the centers, fold the rounds over, press the edges closed, and arrange the empanadas on the baking sheet.

   Cookware: baking sheet, Chef Knife, cutting board, mixing bowl, rolling pin, skillet — off heat

6. Step 6

   Bake the empanadas on one 30 x 40 cm baking sheet in the 200°C oven until the pastry is crisp and golden brown. Serve warm with the fresh salsa in the small bowl.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven — 200°C, small bowl