Pasta (Empanada) Press

Original Design is perfect, but the filament axels got loose all the time. So I remixed it to have it one piece print-in-place. The cutter is from the original.

Free extra - My Empanada receipt:

For the dough:
430 g flour
150 ml water
5 tbsp neutral oil
3 tbsp light vinegar
Salt

Mix the flour with water, oil, vinegar, and salt until a smooth dough forms. I use my KitchenAid, but you can also knead it by hand—it just takes a bit longer. Once the dough is ready, wrap it in plastic wrap and chill for about 30 minutes.

For the filling:
250 g ground meat (mixed or beef)
1 small onion
1 clove garlic
5 eggs (optional)
4 tbsp green olives, pitted and sliced (optional)
4 tbsp corn (optional)
2 tbsp tomato paste
1 tbsp paprika powder (Pimentón de la Vera, or regular paprika as a substitute)
2 tsp cumin
Salt and pepper

Optional:
Boil the eggs until hard.

Meat filling:
Sauté the ground meat with the diced onion and chopped garlic. Season with paprika, cumin, salt, and pepper. If you like, add some dried herbs such as oregano. If the mixture is too dry, add a little oil or butter—the filling should not be dry, since empanadas are usually eaten without a dip, but it should also not be too greasy, otherwise the dough may tear. Stir in the tomato paste and, at the end, the optional olives. Let the filling cool completely.

Preheat the oven to 180 °C (350 °F).

Once the dough has rested for 30 minutes, dust it with flour and roll it out thinly. Cut out circles using a cutter and place them in a dough press. Add 1 to 1.5 tablespoons of filling. Optionally, add some corn and a quartered egg (or chop the eggs and mix them directly into the filling). Press firmly to seal, then place the finished empanada on a baking sheet.

Brush the tops with the raw egg and bake for 15–20 minutes. The empanadas should take on a light golden color and turn slightly crisp.