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Empanada….Empanada….Argentina, with ♥ Recipe

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Empanada….Empanada….Argentina, with ♥
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Ingredients

  • 400g Minced beef
  • 1 – 2 tablespoons cooking oil
  • 1 teaspoon curry powder (or to taste)
  • 1 teaspoon dried thyme (or to taste)
  • 2 cups water (1 cup to cook, other mixed with 1 – 2 tablespoons cornflour/cornstarch to thicken)
  • 1 1/2 cups all purpose flour (I used whole wheat flour)
  • 1/8 teaspoon salt
  • 85 g (3 oz) unsalted butter, cold and cut into 12 pieces
  • 3 Tablespoons cold water
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/3 cup minced fresh parsley
  • 1 clove garlic
  • 2 minced shallots
  • 1 teaspoon minced basil, thyme or oregano, or mixture
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 3 tablespoons milk
  • 3 tablespoons red wine
  • 95 g whole wheat flour
  • 100g Manchego cheese or Mozarella, grated
  • 1 kg quince, washed, peeled, cored, roughly chopped. (Reserve peels and cores but discard top and bottom ends)
  • 2 Tbsp lemon juice
  • About 2 cups of granulated sugar, exact amount will be determined during cooking

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