Beef Empanadas
Warm, flaky pastry envelopes a savory and flavorful filling of tender steak, aromatic peppers, and spices in these delectable handmade empanadas. With each delicious bite, you'll savor the perfect balance of rich and zesty flavors, making these empanadas a versatile dish that can be enjoyed as a satisfying snack or an impressive starter. Get ready to fill your home with the inviting aroma of freshly baked empanadas as you create these delightful treats to share with family and friends.
— Constant Cookbook
Ingredients
- PASTRY
- 450g/1lb plain flour
- 2 tsp baking powder
- 1 tsp salt
- 60g/2¼ butter
- 60g/2¼ lard or vegetable shortening
- chilled water, enough to form dough
- EMPANADA FILLING
- 2 tbsp olive oil
- 1 beef stock cube, crumbled
- 1 Green or Red Pepper or mix of both
- 400g/14oz fillet or sirloin steak, finely chopped
- 1 onion, finely chopped
- 3 garlic cloves
- Emental Cheese
- 5 tbsp red wine
- ½ tsp paprika
- ½ tsp chilli powder
- 1 tsp salt
- ½ tsp ground black pepper
- 1 beaten egg, for brushing pastry
Instructions
- Preheat the oven to 180C/350F/Gas 4
- For the pastry, combine the flour, baking powder and salt in a mixing bowl
- 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 cold water to form a soft dough. Set aside in the fridge to rest for an hour
- 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.
- Heat the remaining tbsp of olive oil, add the onion and peppers, fry until soft. Add the garlic, and fry for a further minute. Add the wine, paprika, chilli powder, 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 cold.
- To fill the empanadas, take 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.
- On one half of the pastry circle place a tbsp of the filling, add some of the cheese brush the edge with egg, fold over, and crimp the edges together.
- Brush with egg and place on a greased baking tray. Bake for ten minutes or until golden.
- These can be server either hot or cold as a snack or starter.
Yield
Makes 12 pies
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