Empanadas

Name: Empanadas
Yield: 12 servings
Cuisine: Mediterranean, Spanish
Ingredients: 300 g beef mince; 1 yellow onion; 2 tbsp butter; 2 tbsp tomato paste; 1 Can of Crushed tomato; 1 tsp Smoked paprika powder; 1 pinch chilli flakes; 1 pinch salt; 12 Pitted olives; 100 g feta; 360 g wheat flour; 75 g butter (room temperature); 100 ml semi-skimmed milk; 1 pinch salt; 1 egg for Brushing; 65 g salad mix

Empanadas are small Spanish pastries that are perfect for a buffet or as a Friday snack. Add a filling, either chicken or beans or any variation that takes your fancy.

Ingredients

Filling

Beef mince	300 g
Yellow onion	1
Butter	2 tbsp
Tomato paste	2 tbsp
Can of Crushed tomato	1
Smoked paprika powder	1 tsp
Chilli flakes	1 pinch
Salt	1 pinch
Pitted olives	12
Feta	100 g

Pastry

Wheat flour	360 g
Butter (room temperature)	75 g
Semi-skimmed milk	100 ml
Salt	1 pinch
Egg for Brushing	1
Salad mix	65 g

Instructions

Filling: Step 1

Peel and chop the onion. Fry the mince and onion in butter. Add tomato paste, crushed tomatoes, paprika powder, and chilli flakes.

Filling: Step 2

Let the mixture simmer about 25 minutes and season with salt. Allow the micture to cool while making the pastry.

Pastry: Step 1

Heat the oven to 175 °. Mix all ingredients in a bowl and work together into a smooth dough. Divide the dough into 12 pieces and roll out into circles, about 12 cm in diameter.