There’s nothing quite as satisfying as a freshly prepared, steaming hot empanadas on a chilly night. Banish the winter blues with this fantastic recipe.
Empanada Filling
2 tbsp olive oil
½ onion , finely chopped
1 garlic clove, finely chopped
300g beef mince
1 Tbsp (15ml) tomato paste
1 tsp fresh thyme, finely chopped
½ tsp each dried oregano, cumin, paprika
¼ tsp cayenne pepper
¼ tsp salt
¾ cup chicken stock
½ cup tomato passata (purée)
2 cups (500g) grated Gouda Wedge
Shortcrust Pastry
2 ½ cups cake flour
175g cold unsalted butter, cut into 1 cm cubes
1 tsp salt
1 egg yolk
½ cup warm milk, Parmalat full fat (30 seconds in the microwave)
Peparing the filling and pastry
For the filling
1. Heat oil in a large non stick pan over high heat. Cook onion and garlic for 2 minutes.
2. Add beef and cook until you no longer see raw beef.
3. Add tomato paste and cook for 1 minute.
4. Then add everything else except the Parmalat Cheese, then stir.
5. Cook for 15 minutes – Bring to a simmer then lower heat so it's simmering gently.
6. Cook for 15 minutes, stirring every now and then.
7. The goal is a juicy but not watery filling.
8. Now stir in the Parmalat Gouda Wedge, grated
For the pastry
1. Blitz dough – Whisk milk and yolk in a small jug.
2. 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).
3. Add the egg-milk mixture, then blitz on low until it comes together into a ball of dough – about 10 seconds.
4. Chill the dough for 30 min, turn out onto a lightly floured work surface, then bring together into a smooth log approx 20cm long.
5. Cut in half, shape into 2cm.
6. Wrap in cling wrap then refrigerate for 10 minute.
7. Place one chilled disc on a lightly floured work surface.
8. Roll out to 3 mm thickness. Cut 6 cm or other size as desired. You should get 20 rounds.
Method
1. Preheat the oven to 220°C
2. Filling – Filling should be cold but spreadable.
3. Place 1 tablespoon of filling on the top half of a round of pastry.
4. Spread flat in a half-moon shape, leaving a 1.5 cm.
5. Sprinkle 1 tsp of grated cheese on the half moon/meat.
6. Brush the edge with egg white, fold to enclose, pressing out air and sealing the edge.
7. Alternatively, crimp with a fork or leave plain.
8. Place empanadas on 2 baking trays. Brush with egg yolk.
9. Bake for 20 minutes or until golden brown all over and crispy on the base.
10. Serve hot with dipping sauce of your choice.
Looking for more winter recipes, don’t forget to have a look at our dedicated recipe section, by clicking here.
