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This recipe pre-dates my 5 Ingredients philosophy.
Beef Empanadas
Adapted from Bourke Street Bakery – the ultimate baking companion.
If you have never made pastry before, I highly recommend starting with empanadas. Certainly less time consuming than puff pastry and less finicky than shortcrust. The other beautiful thing is that you don’t need a food processor or any pie or tart tins to make it. Perfect for people who like to keep their kitchen equipment to a minimalist level.
Store bought puff pastry or filo will work with the fillings below – if you aren’t brave enough to try making your own dough.
The guys from Bourke St use traditional suet as their fat of choice – I have substituted in the more readily available butter (adjusting for the fact that butter contains about 20% water of course).
I’ve adapted these quite a bit from the book – Gone are the suet, raisins, green olives and parsley and included is a tin of tomatoes. If I had some pinenuts handy they would have been lightly toasted and added along for the ride.
Makes approx 12
1 quantity empanada dough
2T olive oil
2 brown onions, peeled & finely diced
1-2 large red chilli(s), finely diced and seeded if you like
750g minced (ground) beef
1 400g (14oz) can tomatoes
2t paprika
1. Heat oil in a large frying pan over medium and cook onion and chilli until soft and lightly browned.
2. Increase the heat to high and add beef. Cook stirring until beef is well browned then add the tomatoes and paprika. Simmer until the sauce is reduced to a good filling consistency – not to sloppy. Allow to cool.
3. Preheat oven to 250C (500F). Take your empanada circles and place 2-3T filling in the centre of each. Using a pastry brush (or your fingers) brush a little milk around the edge of half the circle. Fold dough over to form a half moon and roll the edges together to form a good seal. Brush (or use your fingers like I do) milk over the surface of each and transfer to 2 trays lined with baking paper and generously sprinkled with flour.
4. Reduce oven to 230C (450F) and bake for 20minutes or until golden. Serve hot.
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