| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats, Poultry |
24 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
kg |
Plain flour |
| 250 |
g |
Butter, lard or margarine |
| 1 |
|
Egg |
| 400 |
|
Salted water |
|
|
Beef filling: |
| 150 |
g |
Butter, lard or margarine |
| 2 |
T |
Oil |
| 750 |
g |
Minced beef |
| 8 |
|
Or 10 green, spring onions |
| 1 |
T |
Paprika |
|
|
Salt and pepper |
| 4 |
|
Hard boiled eggs, chopped |
| 250 |
g |
Green olives |
| 1 |
t |
Ground chilli |
| 1/4 |
c |
Tomato puree |
| 1 |
t |
Ground cumin |
| 1 |
t |
Mixed spices |
| 1 |
t |
Cinnamon |
| 1 |
c |
Beef stock |
|
|
Chicken filling: |
| 500 |
g |
Minced chicken |
| 3 |
T |
To 4 tb oil |
| 200 |
g |
Red capsicum, finely chopped |
| 300 |
g |
Onions, finely chopped |
| 4 |
T |
Tomato puree |
| 3 |
|
Hard-boiled eggs, chopped |
| 7/13 |
|
Courtesy Mark Herron. |
INSTRUCTIONS
Dough: Oil or a mixture of oil and solid vegetable shortening for deep
frying. To make dough: Sift the flour, add the melted shortening and
the egg. Add the salted water bit by bit and mix to a firm dough.
Knead for 10 minutes if making by hand, 4-5 minutes if using an
electric mixer with a dough hook, or 1-2 minutes if using a food
processor with a dough hook. Leave it to rest for 15 to 30 minutes.
To make the beef filling: Heat the oil and shortening in a frying pan
and saute the green onions, finely chopped. Add the meat and stir
until it is cooked. Stir in the tomato puree and remaining
ingredients, cook for a few minutes more. Leave until completely cold
before assem- bling empanadas. To make the chicken filling: Heat the
oil and fry the onions, then add the capsicum and dry until soft. Add
the minced chicken and stir until it has all changed colour. Season to
taste, add the tomato puree, mix well and simmer for a further 3
minutes. Leave until completely cold before assembling empanadas.
Assembly and cooking: Roll out the dough about 3 mm thick and, using a
saucer or something similar as a guide, cut into 24-30 circles about
14 cms in diameter. Divide whichever filling mixture you are using
between the circles, putting it on one side of the circle only.
Moisten the outer rim of the dough with water and fold over into a
semi-circle. Curve the ends of the folded side together a little to
form a crescent, then secure the joined edges by fold- ing them over
each other in small sections to form a "rope" effect (if this sounds
too confusing, just press together and decorate with a fork in the
usual way). Heat about 6-8 cm deep frying oil to very hot and deep fry
the empanadas one or two at a time just until golden. Remove from the
oil immediately and drain well on kitchen paper. Serve very hot Halve
the filling ingredients or double the dough if making both beef and
chicken empanadas. Empanadas often include raisins or sultanas which
create an interesting flavour contrast with the meat. A handful can be
added to either of these recipes if you like. Posted by Stephen
Ceideburg From an article by Meryl Constance in The Sydney Morning
Herald, From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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