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Beef
Empanadas
HT
MC Argentine
90mins plus resting Serves
4 Hot
Meat Savoury Pastry Main Course
Argentina Sth America
South American Ingredients For the dough: 400g/14oz
Plain Flour 1
teasp Salt 175g/6oz
Butter 1 - 3 tbsp chilled water For the filling: 450g/1lb
Minced Beef 2
Onions, chopped 1
green Capsicum, (sweet pepper), chopped 50g/2oz Raisins, pre-soaked in warm water 2 tbsp chopped Green Olives 1
tbsp Tomato Paste 1
hard boiled Egg, chopped Beaten
Egg, to glaze 1
teasp Tabasco Sauce salt
and pepper, to taste 2 teasp fresh Thyme Leaves Instructions 1.
Place the flour in a large mixing bowl and rub the butter into the flour with
your fingertips until it resembles
a coarse breadcrumbs. 2.
Add the water a little at a time and mix with a knife until the pastry begins to
bind together. Using your hands,
form the pastry into a ball then cover with clingfilm and chill for 1 hour. 3.
Heat the oil in a frying pan, add the beef and lightly brown on all sides. 4.
Add the remainder of the ingredients, mix well and cook over a low heat for 10
minutes. Set aside until you are ready to assemble the empanadas. 5.
Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly
floured surface to about 3mm/1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid. 6.
Divide the filling between the pastry circles then brush the edges of the pastry
with a little water, fold over to
create semi circles and press the edges firmly together with a fork making sure
they are well sealed. 7.
Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.
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