Recipe - Starter
Beef empanadas with red onion
Makes around 20 empanadas:
For the dough:
500g plain flour
10cl olive oil
For the filling:
400g minced beef
1 teaspoon ground cumin
1 teaspoon mild paprika
2 red onions
1 tablespoon coconut oil + 1 teaspoon to grease the baking dish
salt and pepper
Make the pastry: put the flour into a large bowl. Add salt, then gradually pour in the milk and olive oil, stirring constantly.
Knead for several minutes to get a smooth dough. Add a little water or flour to the dough, if needed, to obtain the right consistency.
Shape the dough into a ball, cover with clingfilm and chill for at least an hour.
For the filling: heat a large amount of water in a saucepan, then add the eggs. Leave to cook for 9 minutes. Then immerse them into cold water. Once cooled, peel them and chop into cubes.
Peel and finely chop the onions. In a frypan, heat the coconut oil and then sauté the onions for 8 to 10 minutes until softened. Stir regularly.
Then add the beef mince, cumin and paprika. Season with some salt and pepper. Continue to sauté until the meat is cooked. Remove from the heat and stir in the prepared eggs. Leave to cool down.
Take out the pastry and roll it out. Make around twenty discs, each with a diameter of around 10cm.
Add a small amount of filling to the middle of the first disc. Lightly wet the edges with a small amount of water and then fold the disk to create a turnover. Pinch to seal. Repeat the process with the other discs.
Lightly brush the empanadas with egg yolks and then refrigerate for thirty minutes before cooking.
Preheat the oven to 200°.
Grease the baking dish. Prepare the first batch: arrange the empanadas in the dish side by side, leaving a gap between each one.
Bake for around twenty minutes. They should start to brown. Serve immediately. Prepare the second batch, to be enjoyed immediately afterwards.