Beef Empanadas
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- Опубликовано: 24 авг 2024
- Everything you dream an empanada to be - flaky, buttery pastry that's crispy all over (no soggy base around here!) with a juicy, generously flavoured filling. There's nothing like a hot, fresh empanada! FULL WRITTEN RECIPE BELOW ⬇️⬇️⬇️
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BEEF EMPANADAS
PASTRY:
2 1/2 cups plain/all-purpose flour (375g) + 1 tsp salt
175g/ 12 tbsp cold unsalted butter, 1 cm/0.5″ cubes
1 egg yolk whisked in 1/2 cup warm milk (30 sec microwave)
FILLING:
1 1/2 tbsp olive oil, 1/2 onion finely chopped, 1 garlic clove finely minced
120g/4 oz chorizo, chop then blitz into paste with stick blender
300g/10 oz beef mince (ground beef)
2 tsp tomato paste, 1 tsp fresh thyme finely chopped
1/2 tsp EACH dried oregano, cumin, paprika, 1/4 tsp cayenne pepper, 1/4 tsp salt
3/4 cup chicken stock/broth, low sodium, 1/2 cup tomato passata (sub crushed tomato), 150g/5oz potato, 8mm/ 0.3" cubes (~1 cup)
1/3 cup green onion, finely sliced
OTHER:
2 hard boiled eggs (9 minutes using this method)
1/4 cup green olives, roughly chopped
2 eggs, separated (sealing/brushing)
1. Dough - blitz in food processor flour, salt, butter until crumbs form. Pour in milk-egg, blitz until dough forms ~10 sec. (Or rub butter in with fingers then knead 5 min). Form 2 discs, wrap, fridge 30 min.
2. Filling - Heat oil, cook onion + garlic 2 min, cook chorizo 2 min, cook beef until no more red, cook tomato paste 1 min. Add everything else except green onion, simmer 15 min. Goal - juicy but not watery, potato cooked. Stir in green onion, fully cool.
3. Roll out dough 3mm/ 0.1" thick, cut 15cm/6" rounds. Use 3 tbsp filling (55g), seal using egg white. Pleat if desired (or just use fork or leave plain). Brush with yolk, bake 20 min 220°C/425°F (200°C fan). Eat hot and fresh, cry tears of joy.
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Dipping sauce - 2 tomatoes, halved, tossed in olive oil, roast 220°C/425°F (200°C fan) 20 min, add garlic (also drizzle with oil), roast 15 min until tomato charred. Cool, blitz with 1/8 tsp each cumin + cayenne + sugar + ¼ tsp salt + 1.5 tsp lime. Then blitz in 2 tbsp sliced green onion until finely chopped. Хобби
Thank you so much! Made it and loved it! BTW all your video’s look amazing! And the written recipes are clear and funny to read as well!
Nagi this is the best empanada dough recipe out there.🤟
I use half butter, half lard and even though the dough is kneaded, after a decent rest it bakes up beautifully tender and melts in the mouth..😋
I've lost count of how many of my friends I've shared this recipe with.
I make your apple turnovers using this dough. Dusted them with a little icing sugar after baking.
Люблю национальную кухню! в ней своя изюминка! Спасибо Вам !👍I love national cuisine! it has its own charm! Thank you !
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loved it can u show more tutorials on it
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I am definitely going to try this one
Yummy food
گریٹ
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Mazedar
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Cool
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THANK YOU for adding the sauce Nagi!!
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