Beef Empanadas

• परोसना: 10 servings
• सक्रिय समय: 45 minutes
• कुल समय: 1 hour 35 minutes

सामग्री

2 1/2 cups plain/all-purpose flour

175g/ 12 tbsp cold unsalted butter (, cut into 1 cm / 1/2" cubes)

1 tsp cooking/kosher salt

1 egg yolk

1/2 cup warm milk (, full fat, 30 sec microwave)

1 1/2 tbsp olive oil

1/2 onion (, finely chopped)

1 garlic cloves (, minced)

300g/10 oz beef mince (ground beef)

120g/4 oz chorizo

2 tsp tomato paste

1 tsp fresh thyme (, finely chopped)

1/2 tsp EACH dried oregano, cumin, paprika

1/4 tsp cayenne pepper

1/4 tsp cooking/kosher salt

3/4 cup chicken stock/broth (, low sodium)

1/2 cup tomato passata (sub US tomato sauce or crushed tomato)

150g/5oz potato (, peeled, cut into 8mm/ 1/3" cubes, ~1 cup)

1/3 cup green onion (, finely sliced)

2 hard boiled eggs (9 minutes using this method)

1/4 cup green olives (, roughly chopped)

2 eggs (, separated, yolks whisked, for sealing and brushing pastry)

Empanada sauce

Other options (- ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip)

निर्देश

Empanada Filling:

Blitz chorizo - Roughly chop chorizo into 1.5cm / 1/2" pieces. Blitz using a stick blender until it becomes a paste (Note 1)

Sauté aromatics - Heat oil in a large non stick pan over high heat. Cook onion and garlic for 2 minutes.

Cook meat - Add chorizo and cook for 2 minutes. Add beef and cook until you no longer see raw beef. Add tomato paste and cook for 1 minute. Then add everything else except green onion, then stir.

Cook 15 min - Bring to a simmer then lower heat so it's simmering gently. Cook for 15 minutes, stirring every now and then. Goal - juicy but not watery filling, with cooked potato.

Cool - Stir through green onion. Transfer to bowl and fully cool before using (~ 2 hours).

Empanada shortcrust pastry:

Blitz dough - Whisk milk and yolk in a small jug. Pulse flour, salt and butter in a food processor until the butter becomes fine crumbs - largest lumps no bigger than peas (~ 4 to 6 times). Add egg-milk mixture, then blitz on low until it comes together into a ball of dough - about 10 seconds. (Note 2 for hand method)

Chill 30 min - Turn out onto a lightly floured work surface, then bring together into a smooth log ~20cm/8" long. Cut in half, shape into 2cm / 0/8" thick round discs. Wrap in cling wrap then refrigerate 30 minutes (or overnight - Note 3).

Cut rounds - Place one chilled disc on a lightly floured work surface. Roll out to 3 mm / 0.1" thickness. Cut 15 cm/6" rounds (I use a bowl), or other size as desired (Note 3). Keep covered in the fridge, stacked on paper, as you continue to roll and cut. You should get 10 or 11 rounds.

Make empanadas:

Preheat oven to 220°C/425°F (200°C fan).

Filling - Filling should be cold but spreadable (Note 4). Place 3 tablespoons (55g) of filling on the top half of a round of pastry. Spread flat in a half-moon shape, leaving a 1.5cm / 0.6" border. Sprinkle with olive and egg.

Seal - Brush edge with egg white, fold to enclose, pressing out air and sealing the edge. Optional: Do empanada pleats - see step photos in post or video at 3 min 30 sec. Alternatively, crimp with fork or leave plain.

Bake 20 min - Place empanadas on 2 baking trays. Brush with egg yolk. Bake 20 minutes or until golden brown all over and crispy on the base.

Serve hot with dipping sauce of choice - my favourite is the homemade Empanada Sauce!