Empanadas Recipe

Empanadas Recipe

Ingredients :

4 slices bacon, chopped

150 g chicken mince

150 g pork and veal mince

1 large onion, chopped finely

4 cloves garlic, chopped

1 tablespoon cooking oil

2 tablespoons tomato paste

1 teaspoon soft brown sugar

1 tablespoon water

2 hard-boiled eggs, chopped

4 gherkins, chopped finely

1/2 cup fresh cilantro leaves, chopped

1 egg white, beaten

Oil for shallow frying

 

Pastry

4 1/2 cups plain flour

100 g g butter, melted

1 cup water

2 eggs, beaten

2 teaspoons caster sugar

A little extra melted butter for brushing

 

Method :

Making the filling:

Heat a frying pan with oil. Add the bacon, garlic, onion and cook over moderate heat for 5 minutes, stirring frequently. Add the pork and veal mince with the chicken mince and cook for another 5 minutes or until browned. Use a form to break up any lumps formed. Add the tomato paste, water and sugar to the pan. Bring the mixture to the boil and stir constantly. Simmer on reduced heat, without a cover for 20 minutes. Add the gherkins, eggs and cilantro. Set the mixture aside for 30 minutes to cool.

 

Making the pastry:

Use a food processor to process the flour, water, egg, sugar and butter for 30 seconds or until the mixture comes together. Transfer the pastry to a floured surface and knead into a ball. Cover with a plastic wrap and set aside for 10 minutes. Roll the pastry into a 30 x 20 cm rectangle. Brush some extra melted butter on the pastry and tightly roll up to form a long sausage. Cut into 3 cm slices and cover with a clean tea towel to stop the pastry from drying out.

 

Place a slice of pastry flat on a lightly floured surface and roll out to make a 12 cm circle. Use a spoon to scoop a tablespoon of the filling and place at the center of the pastry. Lightly brush the edges with egg white. Bring 1 side over to meet the other side and press the edges to seal. Make some design as decoration with a fork. Repeat the process for the remaining filling and pastry until all are completed.

 

Heat a deep large pan with 2 cm of oil. Add the empanadas and cooked in batches over medium heat for about 2-3 minutes each sidd. Remove and drain on paper towels and serve.

 

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