Spiced beef and chorizo empanadas
- August 2016
- Makes around 15
- Hands-on time 40 min, simmering time 2½-3 hours, oven time 25-30 min
A little like a Cornish pasty, empanadas are a boldly spiced and filled South American pastry. Ours are filled with slow-cooked beef shin and tasty chorizo for a snack, nibble or starter that’s perfect for entertaining.
- 16.9g (6.2g saturated)
- 40.5g (1.6g sugars)
Depending on which fat you use to make the pastry, you may need a little extra flour to get the dough to kneading consistency – about 25g should do it. It should feel soft, more like a dough than a pastry, so don’t be too enthusiastic about adding more.
Make the pastry 24 hours ahead and the filling up to 48 hours ahead. Leave both chilling in the fridge.
The unbaked or fully cooked empanadas will freeze for 1 month in freezer bags.
If freezing unbaked, brush with glaze and cook from frozen, adding an extra 5-6 minutes to the cooking time.
If freezing cooked, defrost thoroughly, then warm through in a medium oven for 20 minutes.
These savoury pastries are popular all over South America and are thought to be related to Indian samosas, which came via Portuguese explorers.
This pastry is a revelation – it feels like Play-Doh, and turns beautifully crisp and chewy once cooked. It’s also sturdy so you can be sure these delectable little snacks won’t break up on your journey to the beach.
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