How To Make Spiced Beef Empanadas Recipe At Your Kitchen

Hello Friends, Today I would like To Present "Spiced Beef Empanadas Recipe" that is so tasty and so delicious.If you wanna be make this recipe at your home then take the procedure frommy blog "www.taste4best.blogspot.com" that contains lots of recipes for kids,friends,party,birthday cake etc. as well as for you boss.for making Spiced Beef Empanadas recipe at you home kitchen then follow the guidelines listed below : -

Ingerdients

For the pastry

1. 450g/1lb plain flour
2. 2 tsp baking powder
3. 1 tsp salt
4. 60g/2¼oz butter, diced into 1cm/½in cubes
5. 60g2¼oz lard, diced into 1cm/½in cubes
6. For the meat filling
7. 2 eggs
8. 2 tbsp olive oil
9. 1 onion, finely chopped
10. 1 green pepper, seeds removed, finely chopped
11. 400g/14oz lean minced beef
12. 1 tsp paprika
13. 1 tsp chilli powder
14. 30g/1oz raisins
15. 12 green olives, pitted, roughly chopped
16. 2 hard boiled eggs, chopped
17. 1 tsp dried cumin
18. Pinch salt
19. vegetable oil, for frying
20. 1 tsp caster sugar

Preparation method

• For the pastry, mix the flour, baking powder and salt in a bowl. Add the diced butter and lard and rub into the flour using your fingertips until the mixture has the texture of fine breadcrumbs. Add cold water one teaspoon at a time, mixing between additions with a table knife, until the dough comes together into a soft dough (the dough will take anything between 3-6 tbsp water). Roll the dough into a ball and wrap well in cling film, leave to rest in the fridge for an hour.

Technique: Rubbing in

Rubbing inWatch technique0:46 mins

• For the meat filling, boil the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side.

Technique: How to boil eggs

How to boil eggsWatch technique1:29 mins

• Heat the olive oil in a frying pan, add the onion and cook on a low heat until transparent and softened. Add the green pepper and minced beef and fry over a high heat until the meat has browned, then add the paprika and chilli powder. Remove the pan from the heat and add the raisins, olives, cumin and chopped eggs. Season to taste with salt and freshly ground black pepper.

Technique: How to brown mince

How to brown minceWatch technique1:23 mins

• To assemble the empanadas, remove the pastry from the fridge, and roll out to pound coin thickness (3mm). Cut circles from the pastry, using a saucer as a guide, or else use a 12cm/4½in pastry cutter.
• Put two teaspoons of filling onto one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges together to seal or use a fork to mark the edges. Repeat with the remaining pastry circles.

Technique: Crimping the edge of a pasty

Crimping the edge of a pastyWatch technique 0:18 mins

• Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent the empanadas from sticking to the pan. Sprinkle with caster sugar and serve warm.