Beef and olive empanadas with salsa habanero and pebro tomato salad

A package of great flavours comes with moreish parcels of spiced meat in this tasty trio from Franz Conde
Beef and olive empanadas with salsa habanero and pebro tomato salad
  • Rating:
  • Serves: makes about 9-10
  • Cook Time: 1 hour 20 minutes
  • Prep Time: plus resting
  • Effort: medium

Ingredients

For the empanada dough

  • 750 g plain flour
  • 10 g salt
  • 125 g butter
  • 2 eggs
  • 225 ml water

For the filling

  • 125 ml olive oil
  • 500 g onions, chopped
  • 500 g beef flank, diced small
  • 1 tsp cumin
  • 1 pinches oregano
  • 1 tbsp vegetable stock, powder
  • 1 bunches coriander, chopped
  • 250 g black olives
  • 1 pinches black pepper
  • 1 eggs, beaten for egg wash

For the salsa

  • 300 g yellow peppers
  • 10 g habaneros chillies, these are fruity-tasting chillies
  • 125 ml water
  • 60 ml olive oil
  • 0.5 tsp salt
  • 0.5 limes, juice

For the tomato salad

  • 3 large beef tomatoes
  • 1 red onions, thinly sliced
  • 0.25 bunches fresh coriander, chopped
  • 100 ml olive oil
  • 0.5 tsp salt
  • 1 tbsp red wine vinegar

Method

1. To make the empanada dough, combine the flour and salt and rub in the butter as if making short crust pastry. 2. Add the eggs and the water and mix to form a dough, but do not overwork the pastry. Leave to rest for 30 minutes in the fridge. 3. Meanwhile, heat the olive oil in a medium-sized saucepan and fry the onions until golden. Add the beef and fry for five minutes until browned. Add the dry spices and the stock powder and mix well. 4. Cover with water and cook slowly until the beef is tender, for approximately 30 minutes. 5. Leave this to cool a little and add the coriander and olives. Season with salt and freshly ground black pepper. 6. Set the oven to 180C/gas 4. 7. To assemble the empanadas, roll out the rested dough and cut into circles about 10 cm in diameter. 8. Place two tablespoons of the filling in the centre of the pastry circle and fold in half. Press the edges firmly together and crimp with a fork to seal. 9. Brush with the egg wash and bake for 20 minutes until golden brown. 10. Meanwhile, bake the yellow peppers and chillies for 20 minutes or so, until the skins are blackened. 11. Place into a plastic bag. When cooled, remove the skins and seeds and discard. 12. Transfer the peppers and chillies to a blender; add the water, olive oil, salt and lime juice. 13. For the salsa, cut the tomatoes into chunky wedges and place into a bowl. Add the red onions and coriander. Add the olive oil and salt and toss to mix. Sprinkle the vinegar and toss again. Serve with the empanadas.

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