Beef Empanadas

recipetineats.com

Stephanie

subheading: EMPANADA SHORTCRUST PASTRY:

2 ½ cups plain/all-purpose flour

175g/ 12 tbsp cold unsalted butter , cut into 1 cm / ½″ cubes

1 tsp cooking/kosher salt

1 egg yolk

½ cup warm milk , full fat (30 sec microwave)

subheading: EMPANADA FILLING:

1 ½ tbsp olive oil

½ onion , finely chopped

1 garlic cloves , minced

300g/10 oz beef mince (ground beef)

120g/4 oz chorizo

2 tsp tomato paste

1 tsp fresh thyme , finely chopped

½ tsp EACH dried oregano, cumin, paprika

¼ tsp cayenne pepper

¼ tsp cooking/kosher salt

¾ cup chicken stock/broth , low sodium

½ cup tomato passata (sub US tomato sauce or crushed tomato)

150g/5oz potato , peeled, cut into 8mm/ ⅓" cubes (~1 cup)

⅓ cup green onion , finely sliced

subheading: OTHER:

2 hard boiled eggs (9 minutes using this method)

¼ cup green olives , roughly chopped

2 eggs , separated, yolks whisked (for sealing and brushing pastry)

subheading: DIPPING SAUCES:

Empanada sauce

Other options - ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip

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