Prep time: 1 hour
Cooking time: 30 minutes
Eaten at Argentinean festivals and celebrations, Empanadas are a delicious and versatile treat – perfect as a main with vegetables and rice, or as the star of your party buffet.
Of course, you can adapt the Empanadas filling to your taste, using red pepper or adding cheese, or even using vegetarian mince – it's the spices and the golden pastry that make the dish.
For the filling:
- 400g lean beef mince
- 2 hard boiled eggs
- 1 onion
- 1 green pepper (or 2 jalapenos for a hotter dish)
- 30g raisins
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp cumin
For the pastry:
- 450g plain flour
- 120g unsalted butter
- 2 tsp baking powder
- 1 egg (optional)
- 1 tsp salt
- 1 tsp caster sugar
- Start with the pastry, as this needs to rest. In a large bowl, combine the flour, salt and baking powder, and then rub in the butter to create breadcrumbs.
- Gradually add small amounts of water until the dough comes together. Wrap and refrigerate for one hour.
- Finely chop the onion, and deseed and chop the green pepper.
- Use your Chef Top to fry the onion until softened, add the pepper, and then the mince. Once it's completely brown, add the spices, then the raisins. Peel and chop the hard boiled eggs and add once the mixture is cooled.
- Now the fun bit – the kids will love to get involved. Roll out the dough and cut out circles with a glass. Add a teaspoon or so of filling on one half of each circle, moisten the edges, and fold over to form a crescent. Pinch the edges together to seal and egg wash if desired.
- The empanadas now need to be fried in a little oil until the pastry has turned golden and the filling is piping hot. Sprinkle over the caster sugar for a sweet finish.