Empanadas De Carne

Empanadas De Carne

Gorgeous parcels of spicy ground beef with olives and raisins.

I must confess though, for the pastry I cheated.

I used shop bought shortcrust pastry and mixed in the curry powder and turmeric, and guess what!! 

It turned out great.

For 6 good sized pastries you will need;

The Pastry

2 teaspoons – Curry Powder

1 teaspoon – Turmeric

450Gm readymade Shortcrust Pastry

130 Ml water

The Filling

30 Ml– Olive Oil

1 – Medium Onion (finely chopped)

2 cloves – Garlic (crushed)

230 Gm – Lean Ground Beef

2 tablespoons – Tomato Paste

1 ½ teaspoons – Dried Oregano

1 teaspoon – Salt

½ teaspoon – Chilli Powder

½ teaspoon – Paprika

½ teaspoon – Ground Cumin

½ teaspoon – Cinnamon

¼ teaspoon – Ground White Pepper

¾ cup – Chopped Pimiento-Stuffed Green Olives

½ cup - Raisins

Oil for frying

Heat the olive oil in a large frying pan on a medium heat and add the onion, gently fry for about 10 minutes until soft.

Now add the garlic and cook for 3 minutes.

Crumble in the beef and cook on a medium to high heat to brown.

Stir in the tomato paste, oregano, salt, chilli powder, paprika, cumin, cinnamon and pepper then blend well.

Stir in the olives and raisins simmer for 5 minutes and transfer to a bowl to cool.

Cover and place in the fridge.

Mix the curry powder and turmeric into the dry pastry mix, add the water and mix into dough.

Lightly dust a board with flour and roll out to about ½ an inch thick

Cut out 3 inch discs (I used a pint glass) then roll them to about 6 inches circular.

Put about 2 tablespoons of filling near the bottom edge and fold the pastry over, wet the edge with water and press the edges together and finish it off with a fork.

Heat about 1 inch of oil in a large frying pan and fry your empanadas for about 5 minutes each side on a medium to high heat.

Cool for 5 minutes and serve 

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The Artist Tony Rose