Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Poultry Meats
Amount Measure Ingredient -- Preparation Method
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Stephen Ceideburg
1 kg Plain flour
250 g Butter, lard or margarine
1 Egg
400 ml Salted water
Beef filling:
150 g Butter, lard or margarine
2 tb Oil
750 g Minced beef
8 Or 10 green (spring) onions
1 tb 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 tb To 4 tb oil
200 g Red capsicum, finely chopped
300 g Onions, finely chopped
4 tb Tomato puree
3 Hard-boiled eggs, chopped
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, 7/13/93. Courtesy Mark Herron.
