Empanadas Paraguayas



For the dough:

For the filling:


In a bowl, mix together the flour, salt, sweet paprika powder and baking powder.

Add the egg, vegetable oil and milk, mix until getting a soft dough that doesn't stick in the hands, cover and let it rest on a warm place.

In the meantime prepare the filling. In a large skillet heat up some oil and stir fry the onions until translucent, add the garlic, salt, pepper, parsley and the peppers.

Add the meat and stir fry until the meat is browned all sides.Set aside, stir in the olives, raisins, potatoes, boiled eggs, parsley and stir well.

Roll the dough out anc cut 12 discs from 12 cm diameter.

Place one tablespoon full of filling on each disc. fold the discs in half forming half moons and with a fork, seal the edges.

Fry in a deep fryer until golden brown.