An empanada is a stuffed bread or pastry baked or fried in many countries of The Americas and in Spain. The contents can be whatever you enjoy and are ideal for snacks, picnics and lunches.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 12 servings
For the filling:
- 1/2 cup onions finely chopped
- 1 tbsp olive oil
- 8 pitted green olives quartered
- 1/2 cup beef broth
- 1/2 lb Lean ground beef 450 g
- 1/4 cup seedless raisins soaked
- 1 tsp dried hot pepper flakes
- 1/2 tsp paprika
- 2 large eggs hard-cooked wedged
- 1/4 tsp ground cumin seed
- 1/2 tsp Salt to taste
- 1/2 tsp ground black pepper to taste
- Combine the onions, olive oil, and beef broth or water in a skillet and boil over high heat until the liquid is evaporated.
- Add the meat and cook, stirring constantly, until brown.
- Stir in the raisins, hot pepper flakes, paprika, cumin, and salt and pepper.
- Set the filling aside.
- To make the dough, combine the flour, butter and salt in a large bowl.
- Using your fingers, rub the flour and butter together until they are blended and look like coarse meal.
- Add the water and mix until the dough can be formed into a compact ball.
- Roll the dough out onto a lightly floured surface, making a rough circle about 1/8 in. (3 mm) thick.
- As you roll the dough lift it up occasionally and dust underneath with flour to prevent sticking to the work surface.
- Cut into rounds about 5 in. (13 cm) in diameter with a cookie cutter or empty tin can of the right size, or using a plate or saucer of the right size as a guide, cut the circles with a knife.
- Gather the resulting scraps of dough, roll and repeat until you have 12 to 14 circles.
- Place about 1 1/2 tbsp. of the filling in the centre of each circle, leaving the edges of the dough exposed around it.
- Top the filling with a piece of egg and 2 pieces of olive, and moisten the exposed dough with a finger dipped in water.
- Fold the empanada in half to form a crescent and press the edges firmly together.
- Decorate the edges of the empanadas by pressing the dough with the tines of a fork, or by pinching with the fingers.
- Arrange the empanadas on an ungreased baking sheet and bake them in the middle of a pre-heated 400F (200C) oven for about 5 minutes, or until they are lightly browned.
- With a spatula transfer to a heated platter and serve immediately.
Superb starter that is always an impressive talking point.
Calories: 279kcal | Carbohydrates: 34g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 684mg | Potassium: 186mg | Fiber: 2g | Sugar: 4g