Beef Empanadas - Chef Recipe by Ajit Giri

Ingredients

400 g striploin, minced
100 g brown onion, diced
100 g red capsicum, diced
40 g garlic, diced
5 g ground cumin
5 g sweet paprika
10 g smoked paprika
50mL olive oil
50 g pitted green olives, crushed

Method

Heat a large, wide, heavy-based pot and add the freshly ground beef mince, stirring and breaking up any lumps as it browns. Once the liquid has reduced, add finely diced red peppers, brown onions, crushed garlic and a drizzle of olive oil, cooking until the peppers begin to soften.

Stir through smoked paprika, sweet paprika and ground cumin, toasting until fragrant, then deglaze with water and allow it to reduce while the vegetables cook out. Remove from the heat, cool quickly and fold in finely chopped green olives to finish the filling. Season as needed.

For the shortcrust dough, mix plain flour and salt in a large bowl, rub in cold diced butter until the mixture resembles coarse breadcrumbs, then whisk together an egg, ice cold water and a splash of vinegar, adding gradually until the dough just comes together.

Press into a smooth dough without overworking, divide into discs, wrap and chill for at least an hour. Roll the dough to 2 mm-3?mm thick, cut into rounds, fill with the cooled beef mixture (40 g), and crimp to seal.

Prepare an egg wash by whisking one whole egg with an extra yolk, brush over the empanadas, and bake in a 210? C fan-forced oven until golden.

Recipe provided by Calida Steak & Bar