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- Prep:
- Cook:
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Easy
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Makes 16
Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream.
Ingredients
For the pastry
- 375g plain flour
- 220g chilled butter , chopped
- 2 eggs , beaten
For the filling
- 100g cooking chorizo sausage
- 300g beef mince
- 1 onion , chopped
- ½ small pack coriander , finely chopped
- ½ small pack parsley , finely chopped
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 2 tbsp tomato purée
Preparation:
- Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth.
- Cover with cling film and put in the fridge to rest for 20 mins.
- Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes.
- Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
- Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
- Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.
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