Empanadas

Empanadas

From
M is for Mexican
Serves
4
Prep
25 mins
Cooking time
25 mins

Ingredients

Quantity Ingredient
350g plain flour
1 teaspoon baking powder
1 teaspoon salt
85g butter, cubed
1 egg, lightly beaten
100ml full-fat milk
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 x 400g black beans
200g feta, crumbled
15g coriander, roughly chopped
sea salt
1 litre vegetable oil, to fry

Method

  1. Mix together the flour, baking powder and salt in a large bowl. Add the cubed butter, and work together quickly with your fingertips until the mixture resembles fine sand.
  2. Whisk together the egg and milk, then mix it through the flour until you have a smooth dough. Leave to rest for 20 minutes.
  3. Meanwhile, prepare the filling. Heat the olive oil, and soften the onion and garlic on a low heat, covered, for 10 minutes, until soft. Stir occasionally. Add the black beans, feta, coriander and a pinch of salt to taste and set aside to cool.
  4. Roll out the pastry until 2mm thick, then stamp out rounds using an 8–cm cutter. Reroll the extra pastry and keep stamping out rounds until all the dough is used up – you will have about 30.
  5. Place a heaped teaspoon of the filling inside each pastry circle, brush the edges with water, then bring them together in a half moon. Pinch the edges together and use a fork to seal. Transfer the empanadas to a baking tray lined with baking paper and chill the filled empanadas for 15 minutes.
  6. In a large, deep frying pan, heat the vegetable oil until it reaches 180ºC or until a cube of bread dropped in fizzes and turns brown within 30 seconds. Working in batches, fry four or five empanadas at a time for 3–4 minutes, until goldenbrown, flipping them over frequently to ensure they brown evenly on both sides. Drain on a plate lined with kitchen paper and continue until all are fried.
  7. Eat immediately, or warm through in the oven before serving.
Tags:
Mexican
Mexico
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