Difference between revisions of "Beef Empanadas"
RealRecipes (talk | contribs) m (Text replace - "{{Wikifiedrecipe}}" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 23: | Line 23: | ||
* 2 teasp fresh [[thyme]] Leaves | * 2 teasp fresh [[thyme]] Leaves | ||
| − | == | + | == Procedures == |
# Place the [[flour]] in a large mixing bowl and rub the [[butter]] into the [[flour]] with your fingertips until it resembles a coarse breadcrumbs. | # Place the [[flour]] in a large mixing bowl and rub the [[butter]] into the [[flour]] with your fingertips until it resembles a coarse breadcrumbs. | ||
| Line 33: | Line 33: | ||
# Brush the tops with beaten [[egg]] and bake for 20–30 minutes until golden brown. | # Brush the tops with beaten [[egg]] and bake for 20–30 minutes until golden brown. | ||
| − | [[Category:Argentine | + | [[Category:Argentine cuisine]] |
[[Category:Argentine Meat Dishes]] | [[Category:Argentine Meat Dishes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
| Line 39: | Line 39: | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
| − | |||
Latest revision as of 06:49, 14 July 2012
Description
Ingredients
For the dough:
- 400g/14oz plain flour
- 1 teasp salt
- 175g/6oz butter
- 1 - 3 tbsp chilled water
For the filling:
- 450g/1 lb Minced Beef
- 2 onions, chopped
- 1 green capsicum, (sweet pepper), chopped
- 50g/2oz raisins, pre-soaked in warm water
- 2 tbsp chopped green olives
- 1 tbsp tomato Paste
- 1 hard boiled egg, chopped
- Beaten egg, to glaze
- 1 teasp Tabasco sauce
- salt and pepper, to taste
- 2 teasp fresh thyme Leaves
Procedures
- Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs.
- Add the water a little at a time and mix with a knife until the pastry begins to bind together. Using your hands, form the pastry into a ball then cover with clingfilm and chill for 1 hour.
- Heat the oil in a frying pan, add the Beef and lightly brown on all sides.
- Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas.
- Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3mm/1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid.
- Divide the filling between the pastry circles then brush the edges of the pastry with a little water, fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed.
- Brush the tops with beaten egg and bake for 20–30 minutes until golden brown.
