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Ingredients
- 1 kg Plain flour
- 250 gm Butter, lard or possibly margarine
- 1 x Egg
- 400 ml Salted water
- 150 gm Butter, lard or possibly margarine
- 2 Tbsp. Oil
- 750 gm Chopped beef
- 8 x Or possibly 10 green (spring) onions
- 1 Tbsp. Paprika Salt and pepper
- 4 x Hard boiled Large eggs, minced
- 250 gm Green olives
- 1 tsp Grnd chilli
- 1/4 c. Tomato puree
- 1 tsp Grnd cumin
- 1 tsp Mixed spices
- 1 tsp Cinnamon
- 1 c. Beef stock
- 500 gm Chopped chicken
- 3 Tbsp. To 4 tb oil
- 200 gm Red capsicum, finely minced
- 300 gm Onions, finely minced
- 4 Tbsp. Tomato puree
- 3 x Hard-boiled Large eggs, minced
Directions
- Dough: Oil or possibly a mix of oil and solid vegetable shortening for deep frying.
- To make dough: Sift the flour, add in the melted shortening and the egg. Add in the salted water bit by bit and mix to a hard dough. Knead for 10 min if making by hand, 4-5 min if using an electric mixer with a dough hook, or possibly 1-2 min if using a food processor with a dough hook. Leave it to rest for 15 to 30 min.
- To make the beef filling: Heat the oil and shortening in a frying pan and saute/fry the green onions, finely minced. Add in the meat and stir till it is cooked. Stir in the tomato puree and remaining ingredients, cook for a few min more. Leave till completely cool before assem- bling empanadas.
- To make the chicken filling: Heat the oil and fry the onions, then add in the capsicum and dry till soft. Add in the chopped chicken and stir till it has all changed colour. Season to taste, add in the tomato puree, mix well and simmer for a further 3 min. Leave till completely cool before assembling empanadas.
- Assembly and cooking: Roll out the dough about 3 mm thick and, using a saucer or possibly something similar as a guide, cut into 24-30 circles about 14 cms in diameter. Divide whichever filling mix you are using between the circles, putting it on one side of the circle only. Moisten the outer rim of the dough with water and fold over into a semi-circle. Curve the ends of the folded side together a little to create a crescent, then secure the joined edges by fold- ing them over each other in small sections to create a
- "rope" effect (if this sounds too confusing, just press together and decorate with a fork in the usual way). Heat about 6-8 cm deep frying oil to very warm and deep fry the empanadas one or possibly two at a time just till golden brown. Remove from the oil immediately and drain well on kitchen paper.
- Serve very warm
- Halve the filling ingredients or possibly double the dough if making both beef and chicken empanadas. Empanadas often include raisins or possibly sultanas that create an interesting flavour contrast with the meat. A handful can be added to either of these recipes if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 12 servings | |
| Calories 802 | |
| Calories from Fat 387 | 48% |
| Total Fat 43.66g | 55% |
| Saturated Fat 21.23g | 85% |
| Trans Fat 0.06g | |
| Cholesterol 252mg | 84% |
| Sodium 1478mg | 62% |
| Potassium 562mg | 16% |
| Total Carbs 70.17g | 19% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.42g | 2% |
| Protein 31.8g | 51% |
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