Name Empanada with minced beef


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  • Ready in: 45 minutes
  • Serves: 8
  • Complexity: medium
  • Origin: Mediterranean
Empanada with minced beef


  • Dough:
  • 150 ml (1/4 pint) lukewarm water
  • 1 teaspoon sugar
  • 3 teaspoons dried yeast
  • 250 g (8 oz) strong plain flour
  • 50 g (2 oz) butter, diced
  • 1/2 teaspoon salt
  • Filling:
  • 2 tablespoons olive oil
  • 1 large green pepper, cored, deseeded and diced
  • 1 green chilli, deseeded and chopped
  • 2 garlic cloves, crushed
  • 1 Spanish onion, chopped
  • 175 g (6 oz) chorizo (spicy Spanish sausage), thinly sliced
  • 500 g (1 lb) lean minced beef
  • 50 g (2 oz) raisins
  • 425 g (14 oz) can chopped tomatoes
  • 4 hard-boiled eggs
  • salt and freshly ground black pepper

Make the dough. Pour the water into a basin and stir in the sugar, then sprinkle in the dried yeast and set aside in a warm piace for about 30 minutes until the liquid is frothy.
Sift the flour into a bowl and add the butter. Mix in the salt and then rub the butter into the flour with the fingertips until the mixture resembles fine breadcrumbs. Give the yeast liquid a good stir, then add it to the flour and mix in to make a smooth dough.
Turn out the dough on to a lightly floured surface and knead thoroughly for about 10 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with clingfilm or a damp tea-towel and leave in a warm place until the dough has doubled in size.
Meanwhile, prepare the filling. Heat the oil and cook the green pepper, chilli, garlic and onion until the onion is soft but not browned, stirrling well. Add the sliced chorizo, increase the heat slightly and fry, stirring frequently, for a few minutes. Add the minced beef and cook, breaking up the meat, until it is lightly browned. Season to taste with salt and pepper and stir in the raisins and tomatoes. Bring to the boil, then remove the pan from the heat. Roughly chop the eggs and add them to the meat mixture.
Briefly knead the risen dough, then cut about two-thirds off and roll it out to line a 25 cm (10 inch) ovenproof dish or shallow tin. Press the dough into the corners and make sure that there is plenty of extra dough around the edge.
Pile the prepared filling on top. Roll out the remaining dough to just cover the filling, place it on top and then brush with a little water. Fold over the edges of the dough lining the dish to seal in the filling completely.
Bake the pie in a preheated oven, 200°C (400°F), Gas Mark 6, for about 30-35 minutes until golden. Cut the pie into wedges to serve. Serve with a crisp green salad, if liked.

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