Empanadas HT MC Argentine
90mins plus resting
Meat Main Course
Argentina Sth America
For the dough:
- 3 tbsp chilled water
For the filling:
Capsicum (sweet pepper), chopped
tbsp Capers, chopped if large
Pimento stuffed Olives, chopped
hard boiled Egg, chopped
Garlic Cloves, chopped
large Tomato, chopped
to 4 tbsp Olive Oil
teasp freshly chopped Oregano
teasp Tabasco Sauce
tbsp freshly chopped Parsley
Egg to glaze
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 pork 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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