Time: 1 ora e 20 minuti più riposo
Difficulty: Facile

Ingredients for 6 empanadas
250 g Special Bread and pizza Molino Dallagiovanna gluten free
120 g water
70 g lard
3 g salt up
10 g extra virgin oil
For the filling
100 grams of ground beef - 100 grams of pork - ½ white onion - 50 g of lard cut into strips
60 g frozen peas
50 g dried tomatoes
1 tuft of parsley
Salt up
ground black pepper
extra virgin olive oil

Procedure
In a large saucepan fry the finely chopped onion in oil, add the two minced meat.After a few minutes on low heat add, the peas, tomatoes cut into strips and the lard and let brown a few minutes; soften the mixture if necessary with a little water so as not to make it too dry. In the meantime, prepare the dough with the gluten-free mix and the softened lard, the salt and the oil, knead until a uniform and elastic dough is obtained. that you will leave to rest 30 minutes in the fridge covered with the film.
Take the dough and start to pull it with a rolling pin, so as to obtain a thin sheet: with a glass, a cup or a cutter thus obtained many discs, in number equal.
At this point you can proceed in two ways: using small cups where to lay the bottom disc, fill it with some stuffing, overlap theanother disc and close the whole, welding the edges curling inward, or just with your hands, without the help of the cups, put the stuffing in the bottom disc, raise the edges to give the disc cylindrical shape, overlap another disk of dough like a "lid", sealing the edges well and curling them inwards.
Place the empanadas thus obtained in a pan, first the cooks beat an egg with the tines of a fork, brush the empanadas and bake at 180 degrees for 25 minutes; they will be ready when the dough is uniformly colored.