BEEFY MEAT DUST EMPANADAS
I'd never had an Empanada before researching for this recipe, but being a big fan of the Cornish Pasty I thought, "what's not to like?" Quite frankly if you're not a fan of meat encased in pastry then there is something wrong with you. Everything tastes better in pastry.
Empanada quite literally translates to "enbreaded" or encased in bread and there are a number of different recipes dependant on the country of origin. Our recipe is based loosely on the Argentinian recipe, ode to our attempts to test lunches of the world to bring a bit of variety to our lunchtime escapades.
Traditionally, Argentinian Empanadas are hand sized pies which I have man sized for our recipe and added a kick of firey meat dust. Add to that some glorious leftovers of a Tbone steak, boiled eggs and black olives piling out of the inside, this is a mighty lunchtime treat.
Empanadas can be baked or fried the dough slightly being altered depending on which is chosen. This recipe is for a baked dough which we threw on the pizza stone and cooked on the Traeger Timberlline 850, but of course would be just as good baked in your kitchen oven.
For the Empanada dough
- 375 g plain flour
- 1/2 tsp salt
- 150 g butter
- 1 egg
- 125 ml milk
For the Empanada filling
- 1 onion diced
- 500 g beef minced, cooked, leftover steak etc
- 3 boiled eggs
- 2 tbsp sliced black olives
- 1 tbsp meat dust
To make the filling
Add some oil to a cast iron pan and fry the onion until golden.
Cut up the left over steak and add to the onions and allow to shallow fry for a couple of minutes then add the meat dust and allow to fry for a couple more.
Place the meat mixture in a mixing bowl, add the eggs and olives and place to one side whilst you prepare the dough.
To make the dough
Mix the flour and salt in a food processor.
Add the butter and pulse until a breadcrumb consistency.
Add the egg and milk in increments until a clumpy dough forms.
Remove the dough from the processor and wrap in cling film and refridgerate for 30 minutes.
Roll out the dough to approx 2mm thick and use a pastry cutter or a small bowl to cut rounds of dough to the size of which you want your empanadas. re roll the off cuts and continue cutting rounds until all of the dough is used up.
To assemble and cook the Empanadas
Preheat the grill to 200C.
Place some filling into one of the rounds, enough so that there is a nice meaty fillling but not too much that it is overfilled.
Fold the round in half and press the edges of the dough together with your fingers. Then fold the pastry over again and press with a fork to ensure it is sealed and give a nice even finish to the edge.
Brush the outside of the patry with an egg wash (optional) and place on a preheated pizza stone or baking tray and on to the grill for 30 minutes.
In 30 minutes once the pastry is lightly golden remove from the grill and tuck in!