Beef Empanadas

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

Directions

1. Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs.
2. 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.
3. Heat the oil in a frying pan, add the Beef and lightly brown on all sides.
4. 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.
5. 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.
6. 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.
7. Brush the tops with beaten egg and bake for 20–30 minutes until golden brown.