The Soccer World Cup is currently taking place in South Africa. I won't comment on the
(for about 12 medium-size empanadas)
- 350 gr (12.3 oz) flour
- 150 gr (5.3 oz) butter
- 12cl milk
- 500 gr (17.6oz) ground beef
- 2 large onions, minced
- 1 pinch of Cayenne pepper
- 2 eggs + 1 yolk
- 30 gr (1oz) raisins
- 8 green olives, pitted and sliced
- 30 gr (1oz) pine nuts
- 1/2 cup of tomato sauce
- olive oil, salt and black pepper to taste
To make the dough:
To make the filling:
- Pour the flour and 1 ts of salt in a large bowl.
- Add the butter, cut into small pieces and mix with your fingers
- Slowly pour the milk and mix with your fingers : the dough should be soft but not sticky.
- Make a ball with the dough and cover with plastic wrap. Let it rest for one hour in the fridge.
- Hardboil the eggs and when warm, cut them in small pieces
- In a pan, over medium heat, saute the onions
- Add the meat, salt, Cayenne pepper and raisns. Lower the heat and cook until the meat is fully cooked. Remove from the stove.
- Then add the tomato sauce, olives, and pine nuts.
- Finish by adding the egg pieces.
- Preheat oven to 200 C (400 F) and cover a baking sheet with parchment paper
- Roll out the dough thinly (about 3mm)
- With a round mold (or a bowl) make circles, about 12 cm in diameter
- Fill them on one half with a spoon or two of meat
- Cover with the other half and close, using water to seal the dough. Use a fork to mark the edges.
- Lay all the empanadas on the parchment paper and brush them with the egg yolk
- Bake in the oven for about 10 mns or until golden brown
- Eat warm with a salad, adding hot pepper sauce if you like, Chimichurri would be best.