Name: Beef Empanadas
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Argentinean
Ingredients: 450 g beef mince; 1 eggs extra-large, hard-boiled and chopped; 2 onion finely chopped; 50 g raisins pre-soaked; 2 Tbs olives green, pitted and chopped; 1 handful almonds toasted and chopped; 1 Tbs tomato paste; eggs beaten; 1 red chilli finely chopped; sea salt and freshly ground black pepper to taste; 1 tsp turmeric fresh, grated; 2 tsp fresh thyme; 1 tsp fresh rosemary chopped; 1 lemon large, zest only

Recipe Disclaimer

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Ingredients (14)

450 g	beef mince
1	eggs — extra-large, hard-boiled and chopped
2	onion — finely chopped
50 g	raisins — pre-soaked
2 Tbs	olives — green, pitted and chopped
1 handful	almonds — toasted and chopped
1 Tbs	tomato paste
	eggs — beaten
1	red chilli — finely chopped
	sea salt and freshly ground black pepper — to taste
1 tsp	turmeric — fresh, grated
2 tsp	fresh thyme
1 tsp	fresh rosemary — chopped
1	lemon — large, zest only

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Method:

Rub the butter into the flour until it looks like coarse breadcrumbs and then add the water, bit by bit and mix with a knife until the pastry begins to bind together.

Form the dough into a ball and then cover with cling wrap – refrigerate for an hour.

Fry the beef until golden brown and crumbly and then add the rest of the ingredients, stir-frying over medium heat for about 10 minutes – set aside until you need to assemble the empanades.

Assemble the empanadas.

Preheat the oven to 200 C.

Roll the pastry out on a floured surface to about 3mm and then cut into circles using a plate or small pot lid.

Divide the filling between the pastry circles, brush the edges of the pastry with water, fold over to create semi circles and press the edges firmly together, crimping the edges well with your fingers.

Brush the tops with beaten egg and bake until golden brown – about 20 – 30 minutes.