BAKED EMPANADAS IN THE KAMADO ARGENTINO
INGREDIENTS
For 1 dozen empanada dough disks
1 kg of beef
Olives
2 onions
1 spring onion
3 lemons
10 g coriander
5 g curry
Salt and pepper to taste
STEP BY STEP
In a skillet, place the beef with the chopped onions and spices. Cook the filling and once finished, squeeze the lemon and add the chopped olives. Let it cool.
Take the opportunity to light the kamado with a little more charcoal than usual. We will use the kamado as an oven for this recipe, so it is essential to achieve a high and uniform temperature using some of the accessories that serve as a deflector. This way, we ensure temperatures above 200ºC but not directly onto the grill. Even better if we have a baking stone.
Once the kamado thermometer indicates 220°C – 250°C, place the empanadas and let them bake for at least 30 minutes.
Remove and they are ready to serve.