RCI-SN.005.0001.001
Beef Empanadas
Beef Empanadas from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- g/14oz plain flour400 unit
- 1 unit
- g/6oz butter175 unit
- chilled water1 - 3 tbsp
- g/1 lb Minced Beef450 unit
- onions2 unitchopped
- green capsicum1 unit(sweet pepper), chopped
- g/2oz raisins50 unitpre-soaked in warm water
- 2 tbsp
- 1 tbsp
- hard boiled egg1 unitchopped
- Beaten egg1 unitto glaze
- teasp Tabasco sauce1 unit
- salt and pepper1 unitto taste
- teasp fresh thyme Leaves2 unit
Method
1
Heat a skillet over medium heat with a drizzle of oil, then sauté diced onions and chopped green capsicum until softened, about 5 minutes.
5 minutes
2
Add ground beef to the skillet and cook, breaking it apart, until browned and cooked through. Season with salt and pepper.
8 minutes
3
Stir in tomato paste, sliced green olives, and chopped hard-boiled egg into the beef mixture, combining well. Remove from heat and allow the filling to cool completely.
15 minutes
4
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
10 minutes
5
Roll out empanada dough on a lightly floured surface and cut into circles approximately 12–15 cm in diameter.
10 minutes
6
Place a heaped spoonful of the cooled beef filling in the center of each dough circle, then fold the dough over to form a half-moon shape and press the edges firmly to seal.
10 minutes
7
Crimp the sealed edges by folding and twisting the dough in a decorative rope pattern, or press with a fork to ensure a tight seal.
5 minutes
8
Place the empanadas on the prepared baking sheet, brush lightly with egg wash, and bake until golden brown.
25 minutes