Makes 16
Easy
Prep:
Cook:
Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream
Ingredients For the pastry
- 375g plain flour
- 220g chilled butterchopped
- 2 eggsbeaten
Ingredients For the filling
- 100g cooking chorizo sausage
- 300g beef mince
- 1 onionchopped
- ½ small pack corianderfinely chopped
- ½ small pack parsleyfinely chopped
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 2 tbsp tomato purée
FUN FACT: Nutrition: Per serving as per above ingredients
- kcal273
- fat17g
- saturates9g
- carbs19g
- sugars1g
- fibre2g
- protein9g
- salt0.9g
Preperation Method
step 1 Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
step 2 Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
step 3 Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a Empanada maker press mold 6 inch to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a Empanada maker press mold 6 inch to to fold and seal empanadas.
step 4 Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.