Friday, June 12, 2009

Beef empanadas

Cooking : time 10 to 30 mins






Ingredients

For the pastry
450g/1lb plain flour
2 tsp baking powder
1 tsp salt
60g/2%26frac14 butter
60g/2%26frac14 lard or vefetchable shortening
chilled water, enough to form dough
For the empanada filling
2 tbsp olive oil
%26frac12; beef stock cube, crumbled
400g/14oz fillet or sirloin steak, finely chopped
1 onion, finely chopped
1 small green pepper, finely chopped
3 garlic cloves, churryed
3 tbsp red wine
%26frac12; tsp ground cumin
%26frac12; tsp paprika
%26frac12; tsp chilli powder
12 pimento stuffed green olives, sliced
1 tsp salt
%26frac12; tsp ground black pepper
1 beaten egg, for bhurrying pastry





Method

1. Preheat the oven to 180C/350F/Gas 4
2. For the pastry, combine the flour, baking powder and salt in a mixing bowl.
3. Cut the lard and butter into sugarcube sized chunks, add to the flour, and rub the fat into the flour until it forms fine crumbs. Add enough nippy water to form a soft dough. Set aside in the fridge to rest for an hour.
4. For the empanada filling, heat one tbsp of oil in a large frypan, sprinkle the stock cube into the hot oil and fry for thirty seconds, stirring continuously. Add the beef and fry for about two minutes until brown. Set the meat and the juices to one side.
5. Heat the remaining tbsp of olive oil, add the onion and green pepper, fry until soft, about three minutes. Add the garlic, and fry for a further minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and mix well, set aside to go nippy.
6. To fill the empanadas, bring the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry.
7. On one half of the pastry circle place a tbsp of the filling, bhurry the edge with egg, fold over, and crimp the edges tofetchher.
8. Bhurry with egg and place on a greased baking tray. Bake for ten minutes or until golden.
9. Serve either hot or nippy as a snack or beginer.


















Orignal From: Beef empanadas

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