Name: Argentinean empanadas
Cook time: 160 min
Total time: 160 min
Ingredients: 2 tablespoon olive oil; 750 gram (1½ pounds) beef chuck steak, chopped coarsely; 1 medium brown onion (150g), chopped finely; 2 teaspoon plain (all-purpose) flour; 2 teaspoon ground cumin; 1 teaspoon each ground coriander and sweet paprika; 2 cup (500ml) beef stock; 4 sheets shortcrust pastry; 4 large green olives, seeded, sliced thinly; 2 hard-boiled eggs, chopped coarsely; 1 egg, beaten lightly; 340 gram (11 ounces) bottled roasted capsicum (bell pepper) strips

Argentinean empanadas

Filled with slow-cooked beef, spices and green olives, these crispy empanadas make a heavenly snack or light meal with salad.

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Makes 8 Item

Cook

2H 40M

Ingredients

2 tablespoon olive oil

750 gram (1½ pounds) beef chuck steak, chopped coarsely

1 medium brown onion (150g), chopped finely

2 teaspoon plain (all-purpose) flour

2 teaspoon ground cumin

1 teaspoon each ground coriander and sweet paprika

2 cup (500ml) beef stock

4 sheets shortcrust pastry

4 large green olives, seeded, sliced thinly

2 hard-boiled eggs, chopped coarsely

1 egg, beaten lightly

340 gram (11 ounces) bottled roasted capsicum (bell pepper) strips

Method

1.Heat half the oil in large saucepan; cook beef, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan; cook onion, stirring, until softened. Add flour and spices; cook, stirring, 1 minute. Gradually stir in stock. Return beef to pan; bring to the boil. Reduce heat; simmer, covered, over low heat, 2 hours. Season; cool.

3.Preheat oven to 220°C/425°F. Oil oven tray and line with baking paper.

4.Cut eight 14cm (5½-inch) rounds from pastry. Divide beef mixture among rounds. Top with olive and hard-boiled egg; seal pastry over filling. Pinch pastry edges together; place on oven tray. Brush with beaten egg.

5.Bake empanadas about 25 minutes or until browned. Stand 5 minutes before serving.

6.Meanwhile, blend or process capsicum until smooth. Serve with empanadas.

You can freeze the uncooked empanadas in an airtight container. No need to thaw them before baking but they will take a little longer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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