Small Empanadas

Briefly knead flour, cold butter, low‑fat quark and salt into a smooth dough on the work surface.

Press the dough into a flat disc, cover and chill in the refrigerator for about 45 minutes.

Finely dice the onion, pickled peppers and mushrooms; peel and finely chop the hard‑boiled egg.

Sauté the onion in a little oil until translucent, add the ground meat and cook until evenly browned.

Stir in the mushrooms, peppers, raisins, egg, tomato paste and salt, pepper, thyme and cayenne pepper and simmer everything for about 10 minutes; then let cool slightly.

Preheat the oven to 200°C fan (convection) and line a baking sheet with parchment paper.

Separate the eggs; roll the dough out very thinly (about as thin as the back of a knife) and cut out about 40 squares (approx. 7 cm each).

Place a little filling on each square, brush the edges with egg white, fold into triangles and press the edges firmly to seal.

Beat the egg yolk with milk and brush it over the empanadas.

Arrange the empanadas on the baking sheet and bake for 20–30 minutes until golden brown; let cool briefly and serve.