Empanadas with walnut sauce

Method

Start by sifting the 00 flour and placing it on a pastry board, forming a hollow in the middle. Pour the Extra Virgin Olive Oil Delicato into the center and add salt. Gradually add the water and knead into a smooth, even dough that does not stick to your hands.

Shape the dough into a ball, cover it in plastic wrap and leave to rest for 30 minutes. In the meantime, prepare the filling: heat a generous drizzle of Extra Virgin Olive Oil Delicato in a pan, add the thinly sliced spring onions and the chopped hot chili pepper. Brown the onions and then add the minced meat. When the meat becomes golden brown, add the jar of Arrabbiata Sauce and continue cooking for a further 15 minutes. When ready, switch off the heat and leave the filling to cool.  

Take the dough for the empanadas and form small balls. Roll them out into thin rounds. Place some of the Arrabbiata Sauce filling on the rounds and seal them into half-moon shapes, making sure the edges are closed tightly. Place the empanadas on a baking tray and bake at 180°C for about 15 minutes, until crisp and golden-brown.

Serve the empanadas hot, accompanied by the Walnut Pesto and a few slices of fresh lime decoration.