With the summer party season well on the way and host’s and hostesses wanting something a bit different to give their guests, we’re happy to present our beef empanadas to add a little South American kick to your party!
For the meat filling:
• 700g minced meat
• 2 large onions or 3 medium, diced
• 3 sliced spring onions
• 3 tbsp olive oil
• 30g butter
• 300g chopped tomato sauce
• 300g green pitted olives, cut in halves.
• Paprika (mild or hot), to taste
• 1 tspn cumin
• salt & pepper
For the dough:
• 1kg all purpose flour
• 200g pork fat (or butter)
• Salt water
Sautee the onions in oil and butter, add in the meat and cook until slightly coloured.
Mix in the chopped tomato sauce. Add in all the spices, the olives and refrigerate.
In a bowl, put the flour, adding slowly the melted fat or butter. Incorporate this using a fork. Then, put the mixture on your table, making a mound with a well in the centre.
Start adding the salt water, little by little, make a ball. The mixture should not be neither too dry not too sticky. If the last happens, rub your hands with flour, and keep on kneading as you would bread dough. Continue until the dough is smooth.
Form a ball, and let the dough rest for 15 min. Flatten the dough ball, with a rolling pin, until it is 3 mm wide. Then, cut 12cm wide circles, using a pastry ring mould or a tea saucer.
Place a spoonful of the meat mix in the centre of the disk and fold in half and seal the edge with your fingers.
Place the empanadas on a baking tray, brushed with sunflower oil. Bake at 200 degrees C for 20 min or till golden brown.