Prep Time 10 minutes + overnight resting time
Cook Time 1 hour
For the dough
500g plain flour
1 tbsp salt
150g diced cold butter
For the beef empanada mix
500g beef mince
50ml vegetable oil
500g brown onions, about 2 large (diced)
2 garlic cloves (chopped)
½ bunch spring onion (sliced)
2 tbsp aji molido (dried capsicum)
½ tbsp smoked paprika
½ tbsp dried oregano
½ tbsp salt
½ tbsp cracked black pepper
1 tbsp cumin powder
6 eggs (hard boiled)
½ cup green olives (chopped)
4 tbsp tomato paste
½ bunch parsley (chopped)
Mix flour, salt and diced butter together in a bowl. Add the water slowly until dough forms. Press into a ball and rest overnight.
Roll out the dough on a board with a little flour so it doesn’t stick. Using an 11cm cookie cutter, cut out the discs, place them on a lined tray and allow them to rest in the fridge.
In a heavy bottomed pot heat up oil and cook onions, spring onions and garlic until translucent.
Add the beef and slowly cook.
Add the tomato paste and seasonings and cook for further 5-10 minutes.
Let it cool down and once cool add the chopped eggs, parsley and olives.
To make the empanadas, stretch the pastry, add a tablespoon of filling into the centre of the pastry and smear a little water to half of the edge and close securing the edges by pinching and folding.
Carefully place them into the fryer for 5 minutes or until golden brown.
Allow to cool slightly before serving.