Hello everyone, thanks for stopping by my blog today.
Empanadas are a stuffed pastry either baked or fried and they are eaten in many Latin American and south European countries. If you’ve been following me for a while you’ll know that I’ve featured Emapanadas a few times before with beef and chicken fillings. I thought I’d share the recipe for anyone looking for a soft textured, shortcrust style pastry recipe that works well every time. This recipe can be used for any meat or vegetable fillings and is a great way to use up any leftovers. For that golden crust, you can glaze over the top with egg.
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.
Hi everyone, thanks for clicking on my blog post. I hope you’ve had a great morning wherever you are in the world. Today’s recipe is Empanadas which were the first thing I posted on my blog back in 2015 but for some reason I didn’t include the recipe. I enjoy making this empanada pastry because it’s light, flaky and rich in flavour from the butter and egg. My first favourite part is taking out the tray once they are cooked and seeing the sauce oozing out adding more colour to the pastry but my second favourite part is eating them (I like to eat these alone because they are so filling).
Chicken Empanadas (makes 18)
Ingredients for Chicken filling
5 large chicken breast
2 tbsp of oil for frying
1/2 an onion – finely diced
2 garlic cloves – crushed
1 tbsp tomato sauce
1/2 spring onion – finely sliced
Prepare the chicken, dice into bite sized chunks and season with the garlic powder, salt, chilli powder, paprika, basil and oregano. Leave this to marinate for a few ours before cooking.
Next, heat oil in a frying pan, crush the garlic and dice the onion. Once hot, add them both to the pan and keep on a low heat.
Add the chicken to the pan. Mix the water and tomato sauce together in a cup and stir into the pan.
Increase the heat slightly, cover with a lid and cook for 20 minutes.
Add the spring onion and sweetcorn to the pan and cook for a further 5 minutes, then leave to cool.
Ingredients for Empanada pastry
525g plain flour
2 small pinches of baking powder
263g melted butter
1 1/2 egg
50ml warm water
1/2 egg for glazing the pastry
Melt the butter in the microwave and leave to cool.
Put the flour and baking powder into a bowl then make a hole in the middle.
Once the butter is cooled, whisk in the egg and water then pour into the middle of the flour mixture.
Knead the dough for 5 minutes until kit forms a soft dough, wrap in clingfilm and leave in the fridge for a minimum of 30 minutes.
Making the Empanadas
Preheat the oven to gas mark 6 and lightly oil 3-4 baking trays.
Once the chicken has cooled down, roll out the pastry and cut out circle shapes.
Fill half of the pastry with the chicken mixture, fold over the pastry, seal the edges using a fork and place onto the tray.
Do this until everything is used up and use a brush to glaze the top with egg.
This was such a great recipe to bake because it had 2 main components that combine to create these mini bakewells. I think people often use a shallow bun tin however I don’t have one of those and just used a cupcake tray instead.
50g butter at room temp
50g caster sugar
50g ground almonds
3 drops almond extract
2 heaped tbsp raspberry jam
12 raspberries (I defrosted frozen berries but fresh ones are even better)
Large sprinkle of flaked almonds
1. Put the flour, butter and icing sugar into a bowl then rub together until the mixture looks like breadcrumbs. Put in the egg yolk and 1 tbsp of cold water, using a circular motion with your hands mix until it forms a dough. Shape into a thick disc and chill in the fridge for 20 minutes.
2. Roll out the dough on a lightly floured surface to the thickness of £1 coin, use cutters to cut out circles, place in the tin neatly pushing out any air bubbles and chill for a further 10 minutes.
3. In the meantime preheat the oven to gas mark 5 and make the almond filling. Beat the butter and sugar until pale, start to beat in the eggs bit by bit then stir in the ground almonds and almond extract.
4. Take the tray out of the fridge and spoon 1/2 tsp of the jam into each pastry circle. Now spoon some of the almond filling over the top of each bakewell, push a raspberry into the centre and sprinkle with a few flaked almonds.
5. Bake for 20 minutes until slightly golden, wait until completely cooled then transfer to a wire rack.
Usually when making tarts the pastry is often blind baked to ensure it is cooked through fully but because we are rolling out the dough quite thin there is no need.