Meat and hard-boiled egg dumplings

Preparation

1. We prepare the dough. To do this, we put the milk, yeast and sugar in the glass. we program 2 minutes, 37º, speed 1.

2. Add the flour, oil, egg yolk and salt. we program 2 minutes, spike speed.

3. Remove the dough from the glass to put it in a bowl. We let it rise for at least an hour. We take advantage of that time to prepare the filling.

4. We cook the two eggs in a saucepan with water, if we do not have them already cooked. Once cooked, we pass them under the cold water jet. We peel and chop them because they will be part of the filling.

5. We put the carrot peeled and in pieces in the glass. we program 5 seconds, speed 7. We lower with the spatula what has remained on the walls of the glass.

6. We add the oil and, without putting the beaker, we program 5 minutes, 120º, speed 1.

7. We incorporate the meat. We introduce the spatula through the bocal and program 5 minutes, 120º left turn, spoon speed.

8. We add the beer. We place the basket on the lid (without beaker) and program 5 minutes, varoma temperature, counterclockwise, spoon speed.

9. Now add the passata and the aromatic herbs. We put the basket on that lid and program 28 minutes, 100º, left turn, spoon speed.

10. We put the basket on a bowl and pour the minced meat already cooked on the basket.

11. Spread the dough with the help of a rolling pin. We cut discs with a glass and, with the help of a spoon, we put a tablespoon of filling on each disc. Also a piece of hard-boiled egg. Close the dumplings and place them on two baking trays covered with baking paper. Paint the empanadas with beaten egg.

12. Bake at 190 in the preheated oven for 25 to 30 minutes, until the dumplings are golden.

13. We add the rest of the meat to the cooking liquid that has fallen into the bowl when straining it. We can use this meat to prepare a rich pasta al ragù. You can freeze the meat and use it in a few days.