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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