Empanadas with tomato salsa. Photo / Babiche Martens
Empanadas with tomato salsa. Photo / Babiche Martens
Serves 4
Empanadas 3 cups plain flour 2 tsp salt 4 Tbs butter or lard 1/2 cup cold water 1 egg 1 egg white 1 tsp white vinegar 2 tsp olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 800g beef mince 1/4 cup red wine 1/2 cup beef stock 2 tsp tomato paste 2 tsp brown sugar 10 pitted black kalamata olives, finelydiced 2 jalapeno chillies, or more if you desire Salt and freshly ground black pepper 3 boiled eggs, chopped
Salsa 2 large ripe tomatoes, finely diced 1/2 cup fresh cooked corn or use tinned corn, well drained 1 small red onion, finely diced 1 small red capsicum, finely diced 1 Tbs sherry vinegar 1 tsp caster sugar 1 Tbs coriander, finely chopped Salt and freshly ground black pepper
1 To make the empanadas; sift the flour and salt together then rub in the butter or lard.
2 Beat together the water, egg, egg white and vinegar. Make a well in the centre of the flour and pour in.
3 Mix until combined then turn out and knead until you have a soft dough. Wrap and put in the fridge for 1 hour.
4 To make the filling; heat the oil in a fry pan then add the onion and garlic. When soft add the beef mince, and brown.
5 Add the wine, stock, paste, sugar, olives, chillies, salt and pepper then simmer for 30 minutes. Let cool.
6 Preheat the oven to 200C. Lightly grease or line an oven tray with baking paper. Roll the pastry and cut into 10-15cm circles depending on the size you prefer.
7 Place spoonfuls of the mixture on the pastry, top with chopped egg then brush the edges with water, fold over and seal. Bake for 20 minutes or until golden.
8 To make the salsa; combine all the ingredients and let sit for at least 30 minutes for the flavours to develop.
