Empanadas De Carne Beef Empanadas From Nikki S Moore Recipe 455

EMPANADAS DE CARNE (BEEF EMPANADAS)

Steps:

• Combine the salt and water in a small bowl and stir until the salt is dissolved. Tip the flour into the bowl of a food processor. With the motor running, slowly pour the melted butter into the flour, followed by the salt water. Process until the mixture begins to come together to form a rough dough (do not overmix).
• Tip the dough onto a lightly floured work surface and knead for a couple of minutes until you have a smooth dough ball. Divide the dough in half (this makes it easier to work with) and cover with a clean tea towel. Leave for about 1 hour at room temperature before using. The dough can also be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 1 month. Bring to room temperature before using.
• Working with one piece of dough at a time, on a lightly floured work surface, roll the dough into a 2 mm (1⁄6 in) thick circle. Cover, and set aside for a further 1 hour. Use a pastry cutter to cut out 12 cm (43⁄4 in) circles of dough, stacking the circles as you go, until you have 24 circles.
• Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10-15 minutes, until softened. Stir through the minced beef and cook, stirring to break up any larger pieces of meat, for 8-10 minutes, until browned. Stir through the cumin and paprika. Add 250 ml (81⁄2 fl oz/1 cup) water and cook, uncovered, for 30 minutes, until most of the liquid has evaporated. Remove from the heat and allow to cool completely.
• Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
• Place 2 tablespoons of the beef mixture in the centre of each dough circle and lightly brush the edges with beaten egg. Fold the dough to enclose the filling and press the edges together to seal. Crimp or pleat the dough, then transfer to the baking trays. Brush the tops of the empanadas with beaten egg, then bake in the oven for 15-20 minutes, until puffed and golden.

EMPANADAS DE CARNE (BEEF EMPANADAS) FROM NIKKI S. MOORE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400 degrees and line two baking sheets with parchment paper. To make the dough, whisk together the flour and salt in a large bowl. Using a pastry blender or two forks, cut in the shortening until the mixture resembles coarse meal. Remove the ice from the water. Slowly add the water to the flour. Stir to combine the flour and water. The dough should be soft. Add another 1/4 cup of ice cold water if the dough seems too dry. Transfer the dough to a floured surface and knead it briefly. Divide the dough in half and flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, heat the vegetable oil in a 12-inch skillet until hot. Add the onions and cook, stirring constantly until softened, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the ground beef. Cook until the meat is brown then stir in the raisins, green olives, mustard, cumin, salt, and pepper. Remove the skillet from the heat and stir to combine. On a floured surface, roll out one disk of dough to 1/8-inch thickness. Cut out 15 circles using a 3-inch round cutter. Repeat with the other disk of dough. Spoon 1 1/2 tablespoons of filling in the center of each circle. Fold the circle in half, covering the filling, and firmly press the edges together. Use the tines of a fork to seal the empanada. Add a little water to the lightly beaten egg to form egg wash. Place the empanadas on the prepared baking sheets and brush with the egg wash. Bake for 25 minutes, or until golden brown. Serve immediately.

EMPANADAS DE CARNE (MEAT EMPANADAS)

Steps:

• To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
• To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
• Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
• Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.