Empanadas

Name: Empanadas
Yield: 12 servings
Cuisine: Mediterranean, Spanish
Ingredients: 300 g beef mince; 1 yellow onion; 2 tbsp butter; 2 tbsp tomato paste; 1 Can of Crushed tomato; 1 tsp Smoked paprika powder; 1 pinch chilli flakes; 1 pinch salt; 12 Pitted olives; 100 g feta; 360 g wheat flour; 75 g butter (room temperature); 100 ml semi-skimmed milk; 1 pinch salt; 1 egg for Brushing; 65 g salad mix

Empanadas are small Spanish pastries that are perfect for a buffet or as a Friday snack. Add a filling, either chicken or beans or any variation that takes your fancy.

Ingredients

Filling

300 g Beef mince
1 Yellow onion
2 tbsp Butter
2 tbsp Tomato paste
1 Can of Crushed tomato
1 tsp Smoked paprika powder
1 pinch Chilli flakes
1 pinch Salt
12 Pitted olives
100 g Feta

Pastry

360 g Wheat flour
75 g Butter (room temperature)
100 ml Semi-skimmed milk
1 pinch Salt
1 Egg for Brushing
65 g Salad mix

Instructions

Filling: Step 1

Peel and chop the onion. Fry the mince and onion in butter. Add tomato paste, crushed tomatoes, paprika powder, and chilli flakes.

Filling: Step 2

Let the mixture simmer about 25 minutes and season with salt. Allow the micture to cool while making the pastry.

Pastry: Step 1

Heat the oven to 175 °. Mix all ingredients in a bowl and work together into a smooth dough. Divide the dough into 12 pieces and roll out into circles, about 12 cm in diameter.