(Or using the TM6:

Select the Currywurst recipe from the Thermomix® menu. As guided, add 10 g olive oil and then the ground meat to the mixing bowl, breaking the meat up slightly rather than adding it in one solid block. Place the splash guard on top instead of the measuring cup and brown the meat according to the guided recipe. Transfer to a bowl once done).

While the ground meat is browning, peel and quarter the onion, and peel and halve the garlic. Deseed the bell pepper and cut into large chunks; deseed the mild chili pepper and slice into rings.

Rinse the mixing bowl briefly if needed, add the onion and garlic, and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula and repeat.

Add the bell pepper and chili pepper, and chop for 2 sec / speed 5. Scrape down the sides, add 20 g olive oil, and sauté for 3 min / 120°C / speed 1.

Add the salt, pepper, and paprika, and mix for 10 sec / speed 1.

Add this veggie mixture to the browned ground meat, stir together, and allow to cool slightly. Drain off any excess liquid that collects at the bottom before filling.

Whisk together the crème fraîche, tomato paste, and chopped parsley, then fold into the ground meat mixture.

Preheat your oven to 180 °C convection or 200 °C conventional heat.

Line a baking sheet with parchment paper.

Remove the dough from the fridge and knead briefly with your hands until smooth and pliable. On a lightly floured surface, roll it out to about 3 mm thick and cut out circles (approx. 10 cm in diameter) using a small bowl or round cutter.

Place a generous teaspoon of filling onto the center of each circle. Fold the dough over the filling into a half-moon shape and press the edges firmly together—first with your fingers, then crimp securely with a fork.

Knead the dough scraps together, roll out, and cut out more circles. Repeat until all the dough is used.

Arrange the empanadas on the prepared baking sheet.

Whisk the egg yolk with a splash of milk and brush the top of each empanada.

Bake in the lower third of the oven for about 18–20 minutes until golden brown and delicious.