Beef empanadas

Empanadas are a very popular snack across the Spanish-speaking world and are commonly found at street-food stalls ready to be eaten hot and fresh from the oven or fryer.

Credit: Rachel Tolosa Paz

• makes

  24

• prep

  30 minutes

• cook

  1:05 hour

• difficulty

  Mid

Ingredients

• 2 tbsp olive oil
• 2 large white onions, finely chopped
• 500 g (1 lb 2 oz) minced (ground) beef
• 1 tsp ground cumin
• 1 tsp mild paprika
• 1 tsp sea salt, or to taste
• 1 egg beaten

Dough

• 1 tsp salt
• 185 ml (6 fl /¾ cup) iced water
• 500 g (1 lb 2 oz) plain (all-purpose) flour, plus extra for dusting
• 250 g (9 oz) butter, melted

Sitting time: 2 hours

Instructions

1. To make the empanada dough, combine the salt and water in a small bowl and stir until the salt is dissolved.

2. Tip the flour into the bowl of a food processor. With the motor running, slowly pour the melted butter into the flour, followed by the salt water. Process until the mixture begins to come together to form a rough dough (do not overmix).

3. Tip the dough onto a lightly floured work surface and knead for a couple of minutes until you have a smooth dough ball. Divide the dough in half (this makes it easier to work with) and cover with a clean tea towel. Leave for about 1 hour at room temperature before using. The dough can also be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 1 month. Bring to room temperature before using.

4. Working with one piece of dough at a time, on a lightly floured work surface, roll the dough into a 2-mm thick circle. Cover, and set aside for a further 1 hour. Then use a pastry cutter to cut out 12-cm (4¾ in) circles of dough, stacking the circles as you go, until you have 24 circles.

5. Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10–15 minutes, until softened. Stir through the minced beef and cook, stirring to break up any larger pieces of meat, for 8–10 minutes, until browned. Stir through the cumin, paprika and salt. Add 250 ml (8½ fl oz/1 cup) water and cook, uncovered, for 30 minutes, until most of the liquid has evaporated. Remove from the heat and allow to cool completely.

6. Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.

7. Place 2 tablespoons of the beef mixture in the centre of each dough circle and lightly brush the edges with beaten egg. Fold the dough to enclose the filling and press the edges together to seal. Crimp or pleat the dough, then transfer to the baking trays. Brush the tops of the empanadas with beaten egg, then bake in the oven for 15–20 minutes, until puffed and golden.

Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.