Here is a concise summary of the recipe video:
**Recipe:** Oven-Baked Dumpling (Empanadilla) Dough with Meat Filling
**Filling Preparation:**
* Sauté 3 cloves of garlic, 2 chopped onions, 400g mixed minced meat (pork & beef), salt, pepper, 60ml red wine, 1 tsp oregano, and 3 tbsp fried tomato
* Let cool completely
**Dough Preparation:**
* Mix 500g wheat flour, 10g salt, 160ml sunflower oil, and 160ml milk
* Knead until integrated, rest for 30 minutes
**Assembly and Baking:**
* Roll out dough, cut into circles using a bowl
* Fill with cooled filling, seal with egg wash and fork
* Paint tops with egg wash (optional: freeze without egg wash and paint before baking later)
* Bake at 200°C (heat up and down) for 15-20 minutes or until done
**Result:** A perfectly cooked, juicy empanadilla with a great bite, as showcased in the video.
Here are the key facts extracted from the text, each with a number and in short sentences, excluding opinions:
**Filling Preparation**
1. The filling is cooked in a pan with olive oil on heat.
2. Three cloves of garlic are added to the pan once the oil is hot.
3. Two onions, finely chopped, are added to the pan with a pinch of salt.
4. 400g of mixed minced meat (half pork, half beef) is used for the filling.
5. The meat is cooked with a little salt and pepper.
6. 60ml of red wine is added to the meat mixture and cooked until evaporated.
7. A teaspoon of oregano and three tablespoons of fried tomato are added to the mixture.
**Dough Preparation**
8. The dough consists of 500g of wheat flour, 10g of salt, 160ml of sunflower oil, and 160ml of milk.
9. The dough is kneaded using a paddle and then by hand until all ingredients are fully integrated.
10. The dough is left to rest for 30 minutes.
**Assembly and Baking**
11. The rested dough is cut into portions, stretched, and cut into shapes using a bowl.
12. The filling is placed in the center of each dough shape, avoiding the edges.
13. The dough is sealed with an egg wash on half of the circle.
14. The empanadillas are sealed further by pressing with fingers and then with a fork.
15. To bake, the empanadillas are placed on a baking tray lined with parchment paper.
16. The empanadillas are painted with egg wash before baking.
17. The oven is preheated to 200 degrees Celsius.
18. Baking time is approximately 15-20 minutes, with oven variations considered.
**Freezing Instructions**
19. If freezing, the empanadillas are not painted with egg wash until just before baking.
20. Frozen empanadillas are thawed for about 15 minutes, then painted with egg wash before baking.