Empanadas
Allergens: Eggs, Gluten, Milk
Baked pastry pockets filled with spiced beef and onion, the Latin American hand pie.
Ingredients
- Salt
- Black pepper
- Plain flour 500 g
- Paprika 1 tsp
- Ground cumin 1 tsp
- Onion 2
- Beef mince 500 g
- Butter 200 g
- Eggs 4
- Olives 100 g
Method
- Make the Dough: Mix flour and salt in a large bowl.
- Add butter, using your fingers to blend into a crumbly texture.
- Gradually add water, mixing until a dough forms.
- Wrap and chill for 30 minutes.
- Prepare the Filling: Cook onions in a pan until translucent.
- Add ground beef, cooking until browned.
- Stir in spices, then remove from heat.
- Once cooled, mix in eggs and olives.
- Assemble: Roll out the dough and cut into circles.
- Place a spoonful of filling in each, fold over, and seal the edges.
- Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden.
- Pro Tips: For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture.
- This helps prevent gluten formation.
- Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying.