FOOD + DRINK
MIHIRDEV’ S AUTHENTIC ARGENTINIAN BEEF EMPANADAS
Makes: Approximately 20-24 empanadas Prep Time: 30 minutes Cook Time: 25 minutes
Ingredients:
For the empanada discs:
• You’ ll need approximately 20-24 empanada discs( frozen pastry rounds) available at Latin American stores or online. Thaw for 30 minutes before use. Alternatively, cut 5-inch circles from ready-made shortcrust pastry.
For the beef filling:
• 160ml vegetable oil
• 450g spring onions( scallions), finely chopped
• 450g white onions, finely chopped
• 1.5kg ground beef
• 140g green olives, chopped
• 5 hard-boiled eggs, chopped
• 45g aji molido( dried red pepper flakes)
• 30g sweet paprika( pimentón dulce)
• 8g dried oregano
• 20g ground cumin
• Salt and black pepper to taste
For the Ecuadorian sauce:
• 4 cloves garlic, finely minced
• 75g red onion, finely chopped
• 15g fresh parsley, finely chopped
• 15g fresh coriander, finely chopped
• 45g aji molido( chilli flakes)
• 180ml balsamic vinegar
• 180ml vegetable oil
• Salt and black pepper to taste
Method:
1. Prep your vegetables: finely chop the spring onions, white onions and green olives. Hardboil the eggs, cool and chop them.
2. Cook the aromatics by heating oil in a large skillet over medium heat. Add both types of onions and sauté until soft and translucent; about 8-10 minutes.
3. Next, brown the beef by adding the ground beef to the pan and breaking it up with a wooden spoon. Cook until well-browned and no pink remains; about 10-12 minutes.
4. Season perfectly by stirring in the aji molido, paprika, oregano, cumin, salt and pepper. Mix thoroughly and cook for 2-3 minutes until fragrant.
5. Add the chopped eggs and olives, stirring gently to combine. Cook for another 2-3 minutes until heated through.
6. Remove from heat and let cool completely before filling your empanada discs.
For the Ecuadorian sauce: 1. In a medium bowl, mix the minced garlic, red onion, parsley and coriander.
2. Stir in the aji molido( chilli flakes).
3. Whisk in the balsamic vinegar and vegetable oil until well combined.
4. Season to perfection by adding salt and black pepper to taste. Let stand for 30 minutes before serving to allow flavours to meld.
To make the empanadas: 1. Preheat the oven to 190 ° C( 375 ° F / Gas Mark 5).
2. Thaw your frozen pastry discs for 30 minutes before filling.
3. Place 2-3 tablespoons of cooled filling in the centre, brush the edges with water, fold in half and crimp the edges with a fork to seal.
4. Place the empanadas on a baking tray lined with parchment paper.
5. Bake for 20-25 minutes until golden brown and crispy. The pastry should be firm and lightly puffed.
6. Allow to cool for 5 minutes before serving- the filling will be very hot!
7. Serve with the Ecuadorian sauce on the side for dipping.
TOP TIPS: The filling can be made up to two days ahead of time. Keep refrigerated until ready to use. Up your spice level by adjusting the aji molido to your heat preference.
118 • www. insidekent. co. uk