Sharing recipe for 4 - 8 people, takes only 30 mins; recipe has plain flour, butter, egg, chorizo sausage, beef mince, onion, coriander, parsley, smoked paprika, ground cumin, chilli flakes and tomato puree.
Beef & chorizo empanadas
Course: Sharing
Servings
4 - 8
servings
Prep time
40 mins
Ingredients
- Coriander: 1/2 small pack coriander, finely chopped
- Onion: 1 onion, chopped
- Smoked Paprika: 2 tsp smoked paprika
- Egg: 2 eggs, beaten
- Parsley: 1/2 small pack parsley, finely chopped
- Chilli Flakes: 1 tsp chilli flakes
- Butter: 220g chilled butter, chopped
- Ground Cumin: 2 tsp ground cumin
- Tomato Puree: 2 tbsp tomato puree
- Plain Flour: 375g plain flour
- Beef Mince: 300g beef mince
- Chorizo Sausage: 100g cooking chorizo sausage
Directions
- Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
- Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in afrying panover a medium heat for 2 mins. Add the tomato puree and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
- Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
- Arrange on a linedbaking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.
