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Empanadas
- 10 slices of savory pie dough
- 2 cloves of garlic
- 1 bunch of parsley
- 250 g lean ground beef
- 1 tbsp shoarma spices
- 1 tbsp sundried tomato tapenade
- 1 smoked paprika (cut into small cubes)
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Let the dough thaw and preheat the oven to 200 C.
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Fry the garlic and minced meat in a pan.
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Stir in the shawarma spices, tapenade and smoked paprika.
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Spoon in the parsley.
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Divide the mince over the slices of dough. Fold them shut and press the edges with a fork.
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Bake for approx. 15 minutes.
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Serve them lukewarm.
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