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In a large bowl, mix the flour, salt and sugar. Add the cold butter cubes and rub them into the flour mixture with your fingers until it looks like coarse breadcrumbs.
Create a well in the center, break the egg in and mix lightly. Slowly add water, one tablespoon at a time, until the dough gathers. Knead the dough for 3 to 4 minutes until it is smooth and elastic.
Cover the dough with a plastic wrap and refrigerate for at least 30 minutes to allow it to become firmer.
Prepare the trim:
In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and garlic and return until tender and translucent.
Add the ground beef and cook it until golden, breaking it with a spoon during cooking. Season with cumin, paprika, chili powder, salt and pepper.
Incorporate the diced pepper and cook for a further 2 to 3 minutes until it is softened.
Remove from the fire and, if you wish, add the green, chopped olives for more flavor. Allow the lining to cool to room temperature before using it.
Assemble the empanadas:
Preheat your oven to 375oF (190oC). Line a baking tray with baking paper.
Spread the cooled dough over a slightly floured surface to a thickness of about 1/4 inch. Using a round punch or glass, cut circles of dough (approximately 4 inches in diameter).
Place about 1 to 2 tablespoons of trim in the centre of each circle of dough. Be careful not to fill out too much.
Fold the dough over the trim to create a half-moon shape and press the edges to seal them. You can crimp the edges with a fork to create a decorative finish.
Brush each empanada with a beaten egg to give it a gilded and glossy finish.
Cooking:
Place the empanadas on the prepared hotplate and cook for 20 to 25 minutes or until the crust is golden and crisp.
Remove from the oven and allow to cool slightly before serving.
Service and conservation advice:
Serve: Serve hot empanadas with salsa, guacamole or hot sauce. They are an excellent aperitif for a party or a relaxed family dinner.
Storage: If you have empanadas left, keep them in a sealed container at room temperature for up to two days. To warm them up, simply warm them up in an oven at 175oC (350oF) for 5 to 7 minutes to store their crispy texture.
Freezing: The empanadas freeze perfectly. After assembly and before cooking, place the empanadas on a baking tray in the freezer. Once frozen, transfer them to a freezer bag. You can cook them directly from the freezer; just add a few more minutes to the cooking time.
Empanadas are a delicious dish that is appreciated by everyone, which can be customized with a variety of toppings. This version with tasty beef and spices will make everyone come back to get more. x xthe prepared hotplate and cook for 20 to 25 minutes or until the crust is golden and crisp.
Remove from the oven and allow to cool slightly before serving.
Service and conservation advice:
Serve: Serve hot empanadas with salsa, guacamole or hot sauce. They are an excellent aperitif for a party or a relaxed family dinner.
Storage: If you have empanadas left, keep them in a sealed container at room temperature for up to two days. To warm them up, simply warm them up in an oven at 175oC (350oF) for 5 to 7 minutes to store their crispy texture.
Freezing: The empanadas freeze perfectly. After assembly and before cooking, place the empanadas on a baking tray in the freezer. Once frozen, transfer them to a freezer bag. You can cook them directly from the freezer; just add a few more minutes to the cooking time.
Empanadas are a delicious dish that is appreciated by everyone, which can be customized with a variety of toppings. This version with tasty beef and spices will make everyone come back to get more. x x
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