Beef Empanadas

Everything you dream an empanada to be - flaky, buttery pastry that's crispy all over (no soggy base around here!) with a juicy, generously flavoured filling. There's nothing like a hot, fresh empanada!

PASTRY:

• 2 1/2 cups plain/all-purpose flour (375g) + 1 tsp salt
• 175g/ 12 tbsp cold unsalted butter, 1 cm/0.5″ cubes
• 1 egg yolk whisked in 1/2 cup warm milk (30 sec microwave)

FILLING:

• 1 1/2 tbsp olive oil, 1/2 onion finely chopped, 1 garlic clove finely minced
• 120g/4 oz chorizo, chop then blitz into paste with stick blender
• 300g/10 oz beef mince (ground beef)
• 2 tsp tomato paste, 1 tsp fresh thyme finely chopped
• 1/2 tsp EACH dried oregano, cumin, paprika, 1/4 tsp cayenne pepper, 1/4 tsp salt
• 3/4 cup chicken stock/broth, low sodium, 1/2 cup tomato passata (sub crushed tomato), 150g/5oz potato, 8mm/ 0.3" cubes (~1 cup)
• 1/3 cup green onion, finely sliced

OTHER:

• 2 hard boiled eggs (9 minutes using this method)
• 1/4 cup green olives, roughly chopped
• 2 eggs, separated (sealing/brushing)

1. Dough – blitz in food processor flour, salt, butter until crumbs form. Pour in milk-egg, blitz until dough forms ~10 sec. (Or rub butter in with fingers then knead 5 min). Form 2 discs, wrap, fridge 30 min.

2. Filling – Heat oil, cook onion + garlic 2 min, cook chorizo 2 min, cook beef until no more red, cook tomato paste 1 min. Add everything else except green onion, simmer 15 min. Goal – juicy but not watery, potato cooked. Stir in green onion, fully cool.

3. Roll out dough 3mm/ 0.1" thick, cut 15cm/6" rounds. Use 3 tbsp filling (55g), seal using egg white. Pleat if desired (or just use fork or leave plain). Brush with yolk, bake 20 min 220°C/425°F (200°C fan). Eat hot and fresh, cry tears of joy.