90mins plus resting
Meat Savoury Pastry Main Course
Argentina Sth America
For the dough:
- 3 tbsp chilled water
For the filling:
green Capsicum, (sweet pepper), chopped
Raisins, pre-soaked in warm water
tbsp chopped Green Olives
tbsp Tomato Paste
hard boiled Egg, chopped
Egg, to glaze
teasp Tabasco Sauce
and pepper, to taste
teasp fresh Thyme Leaves
Place the flour in a large mixing bowl and rub the butter into the flour with
your fingertips until it resembles
a coarse breadcrumbs.
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.
Heat the oil in a frying pan, add the beef and lightly brown on all sides.
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.
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.
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.
Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.
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