Empanadas

Empanadas

By
From
Encyclopedia of Food and Cookery
Makes
18

These spicy meat turnovers are popular in several Latin American countries. Fillings vary from region to region, and the empanadas may be baked or deep-fried.

Ingredients

Quantity Ingredient

Pastry

Quantity Ingredient
600g plain flour
2 teaspoons paprika
1/2 teaspoon salt
185g butter or lard
cold water

Filling

Quantity Ingredient
125ml oil
1 onion, finely chopped
1 tomato, peeled, seeded and chopped
1 teaspoon paprika
1kg lean stewing beef, trimmed and cut into 6 mm dice
2 teaspoons plain flour
125ml beef stock
1/2 teaspoon ground cumin
salt
1/2 teaspoon chilli powder
1 hard-boiled egg, chopped
55g green olives, pitted and chopped
40g sultanas

Method

  1. To make pastry, sift flour, paprika and salt together, and rub in fat. Using a knife, stir in enough water to make a fairly stiff dough. Knead lightly, wrap in plastic wrap and chill for 30 minutes.
  2. To prepare filling, heat oil in a large frying pan, add onion and fry gently until golden brown. Add tomato and paprika and cook slowly until soft. Add meat, flour, stock, cumin, salt to taste and chilli. Stir until mixture comes to the boil. Cover and simmer for 15 minutes, then remove lid and cook rapidly for 5–10 minutes to reduce liquid by half. Cool mixture.
  3. Divide pastry into pieces about the size of an egg. Roll each piece thin to form an 18 cm circle.
  4. Put 2 tablespoons meat filling, 1 teaspoon chopped egg, ½ teaspoon chopped olives and a few sultanas in the centre of each pastry circle. Spread filling over half the circle, leaving a 2 cm margin.
  5. Moisten edges of pastry and fold over to make turnovers, pressing edges firmly together. Pinch edge between thumb and finger and fold pinched part over onto unpinched part, or fold pastry circle to within 1 cm of opposite edge, fold lower half over the upper and crimp.
  6. Chill empanadas for 20 minutes, then bake in a preheated hot oven for 15 minutes. Alternatively, deep-fry in oil until golden brown and drain on paper towels.
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