Beef Empanadas

Serves  makes 20

Time 45 minutes

Ingredients

For the Pastry

475ml all-purpose flour, sifted

60g unsalted butter, chilled and cubed

1 egg

120ml warm water

5g salt

For the Filling

250g beef mince

250g beef fat

25g garlic, chopped

375g onion, diced 

2 tbsp aji molido chilli powder

½ tbsp cumin 

3 soft-boiled eggs

50g green olives

40g golden raisins

Sauce

4 plum tomatoes, halved, grated flesh side

2 tbsp olive oil

salt and pepper to taste

Method

Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.

Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Place the dough ball into a bowl and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.

Knead rested dough and laminate the pastry.

Roll out sheets and cut 10 cm discs with a pastry cutter.

In a wide bottom pot over a medium heat add your onions and ¼ of the beef fat, saute until nicely caramelized. Add in your beef mince, aji molido, cumin, garlic and remaining beef fat and cook for about 10 minutes stirring often. 

Add in the rest of your beef and let it all simmer on a low heat until the meat becomes tender. 

Remove from the heat and as it begins to cool, add your chopped soft-boiled eggs, chopped olives and golden raisins and mix thoroughly.

Season to taste with salt and pepper and cool completely.

Fill each pastry disc with a heaped tablespoon of the mix before folding over. Brush with egg wash. 

Bake in the oven at 200°C for 8-10 minutes. 

Mix together the sauce ingredients and serve.