Empanadas are a specialty from Argentina's cuisine. The filling may vary, this one is very simple: beef. Over time I hope I'll add different ones like chicken, vegetables, cheese, etc. You're invited to get creative!

Ingredients

400	g flour
1	tsp salt
175	g butter
3	tbsp water
450	g beef, minced
2	Onions, chopped
1	salt and pepper, to taste

Directions

1. Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs.
   
   
2. Add the water a little at a time and mix with a knife until the pastry begins to bind together. Using your hands, form the pastry into a ball then cover with clingfilm and chill for 1 hour.
   
   
3. Heat the oil in a frying pan, add the beef and lightly brown on all sides.
   
   
4. Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas.
   
   
5. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3mm/1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid.
   
   
6. Divide the filling between the pastry circles then brush the edges of the pastry with a little water, fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed.
   
   
7. Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.
   
   

Categories

Beef, Appetizers, Side Dish, Central/South American, Advance, Fry

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in sugar High in selenium

Bad points High in saturated fat