Empanadas

Empanadas

Meat-filled pastries

By
From
The Complete Asian Cookbook
Makes
24
Photographer
Alan Benson

Filling

Ingredients

Quantity Ingredient
3 slices bacon, diced
1 tablespoon lard or oil
2 garlic cloves, finely chopped
1 onion, finely chopped
250g minced pork and veal, or chorizo sausage, finely chopped
125g raw chicken, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato sauce
3 hard-boiled eggs, chopped
2 tablespoons pickled gherkins, chopped

Pastry

Quantity Ingredient
300g plain flour
1/2 teaspoon salt
1 tablespoon sugar
1 egg, separated, yolk and white lightly beaten
60ml butter or margarine, melted
lard or oil, for deep-frying

Method

  1. To make the filling, cook the bacon in a small frying pan over low heat until it is cooked through. Remove to a plate.
  2. Heat the lard in the same pan over low heat. Add the garlic and onion and cook until soft and golden. Increase the heat, add the meats and fry until they start to change colour. Add the salt, pepper and tomato sauce and stir to combine, then reduce the heat, cover, and continue cooking for 15 minutes. Stir in the hard-boiled egg and pickled gherkin, then remove from the heat and allow to cool before filling the pastry. Taste, and add more seasoning if necessary.
  3. To make the pastry, sift the flour and salt into a bowl. In a separate bowl, combine the sugar, egg yolk and 125 ml water. Add to the flour and mix well, then knead until smooth. Leave to rest for 15 minutes. Roll out half the pastry very thinly on a lightly floured work surface and brush with half of the melted butter. Roll up tightly into a long, thin roll. Cut into 2.5 cm thick slices, then roll each slice out again into a circle with a 10 cm diameter.
  4. Put a spoonful of filling in the centre of each circle, brush the edges with the egg white and fold to make a half-moon shape pressing to seal. Repeat with the remaining pastry and filling.
  5. Heat the lard in a large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the empanadas, in batches, until golden brown. Drain on paper towel and serve warm.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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