Beef empanada

Beef empanada

By
From
My Abuela's Table
Makes
10 empanadas

Ingredients

Quantity Ingredient
1 large onion, finely chopped
3 garlic cloves
olive oil, for frying
4 bacon rashers, cubed, (or 2 chorizo sausages)
500g shin beef, cubed
3 bay leaves
400g tin tomatoes
50g pine nuts
1/2 teaspoon coriander seeds
1 teaspoon cumin
1/2 teaspoon tumeric
1/4 teaspoon black pepper
2 cups chicken stock
1 teaspoon white vinegar

For the pastry:

Quantity Ingredient
5 sheets shortcrust pastry
milk, for glazing
1 egg
2 tablespoons water

Method

  1. Preheat oven to 180°C.
  2. Sauté onion and garlic in a small amount of olive oil until translucent. Add bacon (or chorizo) and cook for another minute.
  3. Add beef cubes, frying for 5 minutes until brown. Add the rest of the ingredients and stir well.
  4. Cover pan and allow to simmer for 1½ hours. Add water as needed during the cooking process. Allow to become thick and almost dry.
  5. Set aside to cool.
  6. Cut pastry in circles 15 cm in diameter – two should fit on one sheet. Put 2 heaped tablespoons of mixture into the centre of each. Fold over and seal the edge with a little milk. Use fingers or a fork to create a fancy edge.
  7. Beat egg with the water, and brush over the tops of the empanadas. Bake for 15 minutes or until golden.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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