Hello everyone, I hope your day has been good. If you’ve been following me for a while you’ll know that I’ve made Emapnada’s a few times before however, today’s recipe is made using beef instead of chicken. You can find my recent Chicken Empanada recipe here.
I had so much fun making this meal and the end result was amazing!! Beef empanada’s are a staple food in Argentina and are enjoyed worldwide. I made the dough first and left it to chill in the fridge for a few hours. In the meantime I mixed the garlic, onion and seasonings together in a bowl to get prepared for cooking the dish as my beef was frozen. The one thing I really like about this emapanada dough in the yellow flakiness of the pastry, also the colour and flavour are both so rich from the egg yolk and butter you hardly need any salt.
Recipe: Beef Empanada (makes 15)
Ingredients for pastry
275g plain flour
Pinch of salt
50g butter – diced and cold
- Weigh out the flour, salt and butter into a bowl and combine with your finger tips until it resembles fine breadcrumbs.
- Next, add the egg and water moving your hands in a circular motion until it forms a dough.
- Knead the dough for 5 minutes on a lightly floured surface.
- Wrap the dough in clingfilm and leave to chill in the fridge for at least 30 minutes.
- After 30 minutes, knead the dough for a couple of minutes and roll out to roughly 2mm thick and cut out 12 discs using a 12cm round cutter.
Ingredients for beef filling
400g minced beef
2 tbsp oil
1/2 onion – finely diced
1 garlic – crushed
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp chilli powder
1 tsp flour
200ml of water
1 tsp brown sugar
- Combine the onion, garlic and seasonings together in a bowl and set aside.
- Heat oil in a pan and fry this season mixture until the onions are soft, cover with a lid for 3 minutes.
- Add the minced beef to the pan and turn the heat up slightly cooking until the juices are reduced.
- Sprinkle over 1 tsp of flour over the beef and pour in the water and the sugar.
- Mix well, cover with a lid and leave to simmer on a medium heat for 10-15 minutes. Leave to cool.
Making the Empanada’s
- Preheat the oven to gas mark 5 and lightly grease 2 oven trays.
- Take 1 pastry disc and add a spoonful of the beef mixture to one side.
- Fold over the pastry in half, making sure the filling is completely covered and crimp the edges with a fork.
- Use a cocktail stick to pierce 2 holes on top of the pastry and place one the prepared trays. Repeat until everything is used up.
- Bake in the oven for 30 minutes, until the pastry is lightly golden.
- Serve with a salad.
*If you have left over mince like I did you can keep it in the fridge for up to 2 days and eat with some rice.
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