How To Make Spiced Beef Empanadas Recipe At Your Kitchen

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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.

Mojo Beef Kabobs and Grilled Beef Tri-Tip

Mojo Beef Kabobs & Grilled Beef Tri-Tip

 

Ingredients

• 1 beef tri-tip roast ( 11/2-2 pounds)
• Caramelized Three Onion Sauce
• 2 tablespoons olive oil
• 1 thinly sliced large red onion
• 1 thinly sliced large yellow onion
• 2 bunches green onions, green party only, thinly sliced
• 3/4 c balsamic vinegar
• 1/4 c packed brown sugar
• Salt and pepper as desired
• 1/4 c Ancho Steak Seasoning - see below
• Ancho Steak Seasoning:
• 1/4 cup kosher salt or table salt
• 3 tablespoons ground ancho chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dried granulated garlic
• 2 tablespoons coarse-grind black pepper
• 2 tablespoons of sugar
• 1 tablespoon ground thyme

Directions

• To prepare Caramelized Three-Onion Sauce, heat oil in large non-stick skillet over medium heat until hot. Add red, yellow, and green onions, cook and stir for 8 to 10 minutes or until onions are tender and beginning to brown.
• Reduce heat to low; cook 12 minutes or until onions are caramelized, stirring occasionally. Increase heat to medium high. Stir in vinegar, cook 4 minutes or until reduced by half stirring occasionally. Stir in sugar; season with salt and pepper, as desired. Reduce heat to low; cook 5 minutes or until liquid evaporates and onion mixture thickens.
• Combine all ingredients for the Ancho Steak Seasoning in a small bowl; store in airtight container. Shake well before using.
• Press Ancho Steak Seasoning evenly onto beef roast. Place roast on grid over medium, ash-covered coals. (We used our gas grill with no problems.)
• Grill, covered, 25 to 35 minutes for medium-rare to medium doneness, turning occasionally. Remove roast when instant-read thermometer inserted into center of thickest part of beef registers 140°F for medium-rare, 155°F for medium. Let stand for 10 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium-rare, 160°F for medium.)
• Carve roast across the grain into thin slices and serve with Caramelized Onions.

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes

Ingredients

•  1 lb. ground sirloin
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1/4 cup A1 sauce
• 1 cup beef broth
• Salt and pepper
• 4 dinner rolls
• 1 tbsp. butter
• 1 tbsp flour
• 1 cup milk
• 1 cup provolone cheese (we used Pepperjack)

Directions:

In a skillet, brown ground sirloin with the onion and green bell over medium high heat. 

Drain, if needed.

Add A1, broth, salt and pepper, to taste. Simmer for a few minutes.

In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
Add milk and bring to a boil. Let thicken for about 2 minutes. 

Remove from heat and add cheese, stir until melted.

 Look at all the melty goodness!

Serve meat on buns (toasted if you like) topped with the cheese sauce.