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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Meats, Grains Ainsley’s, Meals, In, Minutes 1 servings

INGREDIENTS

500 g Plain flour
1/4 ts Salt
125 g Butter melted
1 Egg; beaten
200 ml Warm water
1 tb Vegetable oil
350 g Minced beef or chicken
4 Salad onions; finely chopped
1 tb Paprika
1/2 ts Dried chilli flakes
2 tb Tomato puree
1/2 ts Ground cumin
50 g Small seedless raisins
2 Hard boiled eggs; roughly chopped
50 g Stoned green olives; roughly chopped
Salt and freshly ground black pepper
Vegetable oil for brushing
Scrumptious snap carrot salad
Chilled chickpea and yoghurt salad

INSTRUCTIONS

FOR THE FILLING
TO SERVE
1 For the Dough: Sift the flour and salt into a large bowl. Stir in
the butter and half the egg, and gradually work in enough warm water
to make a firm dough.
2 Knead virogously for 5-10 minutes until the dough is smooth, cover
it with a cloth and allow it to rest for 15-30 minutes.
3 For the Filling: Heat the oil in a large pan and cook the beef of
chicken, salad onions and paprika for 4-5 minutes until well browned.
4 Stir in the chilli flakes, tomato puree, cumin, raisins, hard
boiled eggs and olives. Simmer together for five minutes, season and
leave to cool.
5 Roll out the dough to a thickness of about 3mm/1/8". Cut round a
saucer to make 24 circles 12cm/4 3/4" in diameter. Divide the filling
between the dough circles and moisten the edges. Fold over the
enclose the filling and press down well to seal.
6 Brush empanadas with a little oil and cook on medium coals for 4-5
minutes on each side until golden. Serve warm with the salads.
Converted by MC_Buster.
Per serving: 222 Calories (kcal); 19g Total Fat; (74% calories from
fat); 7g Protein; 8g Carbohydrate; 187mg Cholesterol; 723mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0
Fruit; 3
1/2    Fat; 0 Other Carbohydrates
Recipe by: Ainsley's Meals In Minutes
Converted by MM_Buster v2.0n.

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