Empanadas
There are many versions of Empanadas having Asian and European influences in my cooking but this is one of my favorites.
Empanadas
There are many versions of Empanadas having Asian and European influences in my cooking but this is one of my favorites.
Cooking Instructions
- 1
Filling : Fry onion, garlic & tomatoes for 2 minutes, then add minced beef, chorizo and potatoes. Then cumin and water, cover and simmer for 5 minutes till tender. Add bell pepper, simmer for 2 more minutes till almost dry. Season with salt and pepper and set aside.
- 2
Preheat your oven to 180 C. Roll out the dough and flatten it to a quarter of an inch thick and cut into circle of 3 inch diameter. Make an egg wash by mixing the egg with 2 tbsp of water. When the filling has cooled down, scoop 2 tbsp into the center and fold the pastry over like a half moon. Pinch pastry with your fingers or the tip of fork to hold the fold together. Brush with egg wash and bake for 15 - 18 minutes.
- 3
Variations in the Filling : add peas, chopped coriander, chillis or diced carrots if you wish ... Have fun and enjoy!
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