- Serves: makes 10-12 pies
- Cook Time: 40 minutes
- Prep Time: 10 minutes plus soaking
- Effort: easy
For the dough
- 400 g plain flour
- 175 g butter
For the filling
- 1 tbsp oil, for frying
- 450 g minced beef
- 1 extra large hard boiled egg, chopped
- 2 onions, finely chopped
- 50 g raisins, pre-soaked in warm water
- 2 tbsp chopped green olives, stones removed, chopped
- 1 handfuls almonds, toasted and chopped
- 1 tbsp tomato purée
- 1 small fresh red chilli, finely chopped
- 1 tsp freshly grated turmeric, or ¼ tsp dried
- 2 tsp thyme
- 1 tsp rosemary, chopped
- 1 large lemon, grated zest only
- beaten eggs, for glazing
1. For the pastry: rub the butter into the flour until it looks like coarse breadcrumbs and then add 2-3 tablespoons chilled water, bit by bit and mix with a knife until the pastry begins to bind together.
2. Form the dough into a ball and then cover with cling film and refrigerate for an hour.
3. For the filling: fry the beef in oil until golden brown and crumbly and then add the rest of the ingredients, frying over medium heat for about 10 minutes ' set aside until you need to assemble the empanadas.
4. Preheat the oven to 200 C/180C fan/gas 6.
5. Roll the pastry out on a floured surface to about 3mm and then cut into circles using a plate or small pot lid.
6. Divide the filling between the pastry circles, brush the edges of the pastry with water, then fold over to create semi circles and press the edges firmly together, crimping the edges well with your fingers.
7. Brush the tops with beaten egg and bake until golden brown ' about 20 - 30 minutes.
Recipe and image supplied by Just Food Now
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