Empanadas de Carne, by Ana Ortiz

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Empanadas are common in Spain and South America, and consist of tender beef encased in golden, flaky pastry. Empanadas are the South American equivalent of our good old fashioned Cornish Pasty!

The name 'Empanada' comes from the Spanish verb 'empanar' which means 'wrapped or coated in bread'.

The rich marbling of our Grass Fed Beef Short Ribs gives a deep flavour which marries perfectly with the light, crispy pastry. This empanada recipe is packed with flavour from the array of different spices.

Enjoy empanadas as a tasty snack or a light lunch.

Ingredients

For the dough
500g

Flour
150g

Butter
1/2 - 1 cup

Water
1 pinch of

Salt
For the filling
1kg

Grass fed beef short rib
2 tbsp

Rapeseed oil
5

Cloves of garlic
5

Spring onions
1

Tomato
1 tsp

Ground cumin
1 tsp

Salt
1 tsp

Ancho chilli flakes

BUY AVAILABLE INGREDIENTS

Method

To make the dough, simply mix all the ingredients together. Try to work quickly so that the dough doesn't dry out.
For the beef filling, preheat a fan assisted oven to 150C. Sumberge the beef ribs in stock and put in the oven until tender, which could take up to five hours.
When it is soft, pull the meat gently apart, either using a food processor or two forks and set aside.
Finely chop the spring onions and garlic. Once the onions are soft and transparent, add the spices and fry for a further 10 minutes, then add the tomatoes and pulled meat.
To make the empanadas, roll out the pastry and cut into10cm discs. Put two spoonfuls of filling in the centre of the pastry disc. Wet the edges and pinch all the way around the edge of the disc. Fold in half and press firmly down. Use a fork to crimp the edge.
Heat oil in a deep fat fryer or saucepan to 180C. Fry the empanadas for 5 minutes, ensuring both sides are golden brown.
Serve with your favourite chilli sauce and enjoy!