We had a busy Saturday. All day yesterday was about fish - we had to cook, style and shoot 5 fish based dishes for March issue of Easy Food magazine. We are not big fans (well apart from the salmon) so now our freezer is full and we are waiting for some guests, friends, family to give these away :)

And today we wanted to share with you Emanadas recipe. It is baked stuffed pastry and these are usually made of meat, cheese or vegetables. I remember when I was in Argentina they were usually served at parties or festivals, as a starter before main course or simply as a healthier version of your take-away food. We made these for New Year's Eve and attached "Happy New Year" in 12 languages... They are very simple to make and very delicious...Enjoy! 

Spicy Beef Empanadas
For the pastry:

  • 225g plain flour
  • ½ tsp turmeric
  • 1 tsp baking powder
  • 100g butter, cubed
  • 70-90ml cold water
For the filling:
  • 2 tbsp vegetable oil
  • 225g minced beef
  • 1 onion, diced
  • ½ tsp cumin
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • 100ml beef stock
  • 1 egg, beaten

Combine the flour, turmeric and baking powder in a food processor. Add the butter and pulse until the mixture is crumbly. Gradually pour in the water and combine until the dough just comes together. 

Shape into a disc and wrap in a foil. Refrigerate for at least 30 minutes. 
Add the cumin, chilli powder and turmeric and cook for another minute. 
Pour in the stock and simmer for five minutes until it has reduced to almost nothing. Remove from the heat and set aside to cool.

Heat the oil in a frying pan and cook the beef and onion for 7-9 minutes until the onion is soft and the beef is cooked through. 

Preheat the oven to 180˚C and line two baking trays with parchment paper. Roll out the pastry on a floured work surface. Cut out circles using an 8cm round cutter. Place a spoonful of the filling into the centres of each pastry and brush the edges with a bit of water. Fold together the sides of the pastry to seal. 

Place the pastries on their sides and use the back of a fork to seal the edges. Brush with the beaten egg and bake for 12-15 minutes until the pastry is cooked through and browned. 


Source of recipe and image: Easyfood magazine (Recipe: Bernie Bradley)