Empanadas

Serve 18 portions

Ready in 90 minutes

Ingredients

• 3 cups flour
• 1 egg
• 100 ml of butter
• 250 ml of warm milk
• ½ tsp salt
• 450 g (1 lb) ground beef
• 1 large onion finely chop
• 2 tablespoon oil
• 3 tbs smoked paprika
• 2 tablespoons finely chopped oregano (fresh)
• 1 tablespoon ground cumin
• 1 small red pepper (finely chop)
• 2 garlic cloves
• 1 bunch green onions finely chopped
• 4 hard-boiled eggs
• Green olives (slice) Optional
• Salt and pepper to taste
• 200 ml grated cheese
• 1 egg

Instructions

Empanada dough

• In a food processor, mix the flour, butter and salt pulse until well combined.
• Add the egg and the milk, mix until small dough clumps start to form.
• Make a couple of balls (40 g each)
• Flatten into disks and chill in the refrigerator for about 30 minutes.

Beef picadillo filling

• Combine the ground beef, paprika, cumin, salt and pepper in a bowl
• In a fryer pan on medium heat add 2 tablespoon oil
• Sauté the onion, pepper and garlic for 3 minutes
• Add the beef, stir frequently until the is done
• Remove from the stove and add the green onion and the oregano
• Let it cool down

Empanada assembly

• On a floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (you can use small plate)
• To assemble the empanadas, add a spoonful of the meat mixture on the centre of each empanada disc, add cheese, a slice of egg and olives
• Fold the empanada, closing the edges with a fork (pressing gently down) and with the egg white
• Brush the top of the empanadas with the egg yolk
• Pre-heat the oven to 200C and bake for about 16-18 minutes or until is golden on top.

Serve with chimichurri

*** The empanada dough you can use it immediately or store in the refrigerator or freezer until ready to use.