Empanadas are small savoury pastries, baked or fried and are often served in little baskets. Empanadas are greatly loved in Brazil and are sold in bars and cafes or as a popular street food. They are also called “pastels”. They are ordered by the dozen or half dozen and are a great food for sharing with friends and family. The variety of fillings is endless but often includes beef or chicken. These empanadas feature a delicious pastry containing turmeric and chillis which gives it a lovely golden colour and spicy flavour. They can be served hot or cold and would make a great snack while you are watching the football.
Ingredients
For the pastry:
- 400g plain flour
- 175g butter or margarine
- ½tsp turmeric
- 1tsp chilli flakes
- Cold water to mix
For the filling:
- 1-2tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 225g minced beef
- Pinch cinnamon
- Pinch chilli flakes
- Pinch paprika
- 2tsp oregano
- 6 green olives, chopped
- 1tbsp tomato puree
- Few drops hot pepper sauce
- 100g Gouda or Cheddar cheese, cubed
- 1 beaten egg for brushing
WEIGHT CONVERTER
Method
- Sift the flour into a bowl. Cut the butter or margarine into pieces, add to the bowl and rub together until the mixture resembles breadcrumbs. Stir in the turmeric and chilli flakes.
- Add 2-3 tablespoons of water and mix together to form a firm dough, adding more water if necessary.
- Wrap the dough in clingfilm and chill in the fridge whilst you make the filling.
- Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6.
- Have ready 2 large greased baking trays. Heat the oil in a large frying pan.
- Add the onion and garlic and cook for a few minutes until softened.
- Add the minced beef and cook until lightly and evenly browned, then drain off any excess fat.
- Stir in all the other ingredients except the cheese.
- Fry over a medium heat for about 10 minutes, then leave to cool.
- To assemble: Roll out the pastry on a floured board to a thickness of about 3mm. Cut out 18 circles measuring about 10cm.
- Divide the filling between the rounds, leaving a gap around the edges. Place the cheese on top of the filling on each round.
- Brush the edges of the pastry rounds with a little water.
- Fold the pastry over to create semi circles and press the edges together firmly. Crimp the edges of the pastry with a fork or your fingers.
- Brush the tops with beaten egg and bake for 20 – 30 minutes or until golden brown. Serve hot or cold.
Top Tip for making Empanadas
If you prefer you can make larger sized Empanadas to serve in a main meal with salad. You can vary the filling by adding different olives – pimento or almond stuffed olives are good. You could serve them with dips too – a chilli dipping sauce goes well. Empanadas can be frozen baked or unbaked and can also be deep fried if preferred.
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