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Beef Empanadas

by ammr (follow)
Dinner (2274)      Lunch (1798)      Family (1525)      Beef (175)      Dnack (1)     
This pastry resembles Cornish pasty, but personally I think they taste better. The chimichurri sauce serves as a perfect companion which brings the dish to a whole new level.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 18 servings

Rolled out puff-pastry
Olive oil for frying
1 onion, peeled and finely diced
2 garlic cloves, peeled and finely chopped
Pinch of ground cumin
Pinch of ground cinnamon
1/2 tsp paprika
300g minced beef
4 tbsp pitted green olives, chopped
1 tsp dried oregano
1/2 tsp dried chili flakes
Pinch of sugar
2 hardboiled eggs, finely chopped
1 egg, beaten for eggwash

Chimichurri sauce
Bunch of parsley
3 garlic cloves, peeled
1 tsp dried oregano
1 tsp dried chilli flakes, to taste
1 tbsp vinegar
1 tbsp lemon juice
5 tbsp olive oil

Heat a saucepan over medium heat and add a little olive oil. Sweat onion and garlic gently for about 5 minutes. Add cumin, cinnamon and paprika. Stir until aromatic.

Add beef, season with salt and pepper and stir. Cook for about 5 minutes until lightly browned. Mix in olives, oregano, chili flakes, sugar and eggs. Adjust seasoning to taste at this stage. Leave to cool.

Meanwhile, prepare pastry casing. Cut out 18 discs using a 11 cm cutter (alternatively, use a saucer or a small bowl as a guide to cut out discs).

Spoon about 1 tbsp of beef filling onto each pastry disc, leaving around 1 cm around the edge.

Brush beaten egg around half the border, fold the pastry over and press edges together to seal. Then, crimp the edges. Place the empanadas on a baking tray and chill for 10 minutes.

Preheat the oven to 180c.

Brush empanadas with beaten egg and bake for 18-20 minutes until pastry is golden brown.

Meanwhile, prepare chimichurri sauce. Roughly chop parsley and garlic. Place into a small food processor together with the rest of the ingredients and blitz to combine. Adjust seasoning.

When empanadas are cooked, cool on wire rack for a while. Serve warm.

I like this Recipe - 4
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