BEEF EMPANADA RECIPE | SPANISH EMPANADAS | GORDON RAMSAY ...
The empanada resembles a pasty and probably started out in Spain but soon spread throughout Latin America and Asia. The piquant chimichurri sauce is a great accompaniment.
Provided by Gordon Ramsay
Categories Beef
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 020 minutes
Yield 18
Number Of Ingredients 18
BEEF EMPANADAS | BEEF RECIPES | JAMIE OLIVER RECIPES
Filled with spiced tender beef, these South American-style pastries are a great alfresco snack.
Total Time 1 hours 40 minutes
Yield 14
Number Of Ingredients 15
Steps:
- To make the pastry, combine the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Finely chop or coarsely grate the butter, then rub into the dry mix until it resembles fine breadcrumbs.
- Mix in just enough cold water to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
- Meanwhile, finely chop and add the sirloin with 1 tablespoon of oil to a large non-stick frying pan over a medium-high heat. Fry for 1 to 2 minutes, then remove to a plate.
- Peel and finely chop the garlic and onion. Deseed and finely chop the pepper and chilli, then add to the frying pan over a medium-low heat. Stir in the paprika and cumin, and fry for 10 minutes, or until softened.
- Crush the olives with the flat side of your knife, pull out and discard the stones, then finely chop the flesh.
- Add the purée to the pan and crumble in the stock cube. Fry for a further minute, then add the olives and 100ml of boiling water. Bring to the boil, season lightly with sea salt and black pepper.
- Cook for 8 to 10 minutes over a medium heat, or until the liquid has almost completely evaporated. Return the beef and any resting juices to the pan, stir well, then leave to cool completely.
- Preheat the oven to 190°C/375°F/gas 5.
- Divide the pastry into 14 equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin – use a biscuit cutter or saucer for an accurate round.
- Spoon 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray.
- Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter.
Nutrition Facts : Calories 297 calories, FatContent 15.2 g fat, SaturatedFatContent 7.5 g saturated fat, ProteinContent 11.6 g protein, CarbohydrateContent 30.5 g carbohydrate, SugarContent 2.5 g sugar, SodiumContent 0.8 g salt, FiberContent 1.6 g fibre
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