Recipe Index

Ingredients

• 2 1/2 cups plain/all-purpose flour
• 12 tbsp cold unsalted butter ( cut into 1/2" cubes)
• 1 tsp cooking/kosher salt
• 1 egg yolk
• 1/2 cup warm milk ( full fat (30 sec microwave))
• 1 1/2 tbsp olive oil
• 1/2 onion ( finely chopped)
• 1 garlic cloves ( minced)
• 10 oz beef mince ((ground beef))
• 4 oz chorizo
• 2 tsp tomato paste
• 1 tsp fresh thyme ( finely chopped)
• 1/2 tsp EACH dried oregano, cumin, paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp cooking/kosher salt
• 3/4 cup chicken stock/broth ( low sodium)
• 1/2 cup tomato passata ((sub US tomato sauce or crushed tomato))
• 5oz potato ( peeled, cut into 1/3" cubes (~1 cup))
• 1/3 cup green onion ( finely sliced)
• 2 hard boiled eggs ((9 minutes using this method))
• 1/4 cup green olives ( roughly chopped)
• 2 eggs ( separated, yolks whisked (for sealing and brushing pastry))
• Empanada sauce
• Other options (- ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip)

Method

1. Roughly chop the chorizo and blitz it with a stick blender until it forms a coarse paste for the empanada filling.
2. Heat the olive oil in a large non-stick pan over high heat, cook the finely chopped onion and garlic for 2 minutes, add the chorizo paste for 2 minutes, then add the beef mince and cook it until no raw meat remains.
3. Stir the tomato paste into the meat for 1 minute, then add the fresh thyme, dried oregano, cumin, paprika, cayenne pepper, the 1/4 teaspoon salt, the chicken stock, the tomato passata and the potato cubes, and stir the filling together.
4. Simmer the empanada filling gently for 15 minutes, stirring now and then, until the potato is cooked and the mixture is juicy rather than watery, then stir through the green onion and leave it to cool completely, about 2 hours.
5. Whisk the warm milk with the single egg yolk in a jug, and pulse the flour, teaspoon of salt and cold butter cubes in a food processor until the butter is in fine crumbs no bigger than peas.
6. Add the milk mixture to the processor and blitz on low for about 10 seconds, until the empanada dough pulls together into a ball.
7. Turn the dough onto a lightly floured surface, shape it into a log about 7¾ in long, halve it, form two discs about ¾ in thick, wrap them, and chill for 30 minutes.
8. Roll one chilled disc to ⅛ in thick on a floured surface and cut out 6 in rounds, keeping the cut rounds covered in the fridge on paper while you roll the rest; you should get 10 or 11 pastry rounds in total.
9. Heat the oven to 425°F, lay 3 tablespoons of the cold filling in a flat half-moon on the top half of each round leaving a ½ in border, and sprinkle chopped green olives and chopped hard-boiled egg over the meat.
10. Brush each pastry edge with egg white from the separated eggs, fold the round over its filling, press out the air, and seal the empanada edge firmly, crimping it with a fork if you like.
11. Arrange the empanadas on two baking trays, brush their tops with the whisked egg yolks, and bake for 20 minutes, until golden all over with crisp bases, then serve them hot with the empanada sauce.

Prep: 45 min · Cook: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data