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Ingredientes
- 500 gm Plain flour
- 1/4 tsp Salt
- 125 gm Butter melted
- 1 x Egg, beaten
- 200 ml Hot water
- 1 Tbsp. Vegetable oil
- 350 gm Chopped beef or possibly chicken
- 4 x Salad onions, finely minced
- 1 Tbsp. Paprika
- 1/2 tsp Dry chilli flakes
- 2 Tbsp. Tomato puree
- 1/2 tsp Grnd cumin
- 50 gm Small seedless raisins
- 2 x Hard boiled Large eggs, roughly minced
- 50 gm Stoned green olives, roughly minced Salt and freshly grnd black pepper Vegetable oil for brushing Scrumptious snap carrot salad Chilled chickpea and lowfat yoghurt salad
Direcciones
- 1 For the Dough: Sift the flour and salt into a large bowl. Stir in the butter and half the egg, and gradually work in sufficient hot water to make a hard dough.
- 2 Knead virogously for 5-10 min till the dough is smooth, cover it with a cloth and allow it to rest for 15-30 min.
- 3 For the Filling: Heat the oil in a large pan and cook the beef of chicken, salad onions and paprika for 4-5 min till well browned.
- 4 Stir in the chilli flakes, tomato puree, cumin, raisins, hard boiled Large eggs and olives. Simmer together for five min, season and leave to cold.
- 5 Roll out the dough to a thickness of about 3mm/1/8". Cut round a saucer to make 24 circles 12cm/4 3/4" in diameter. Divide the filling between the dough circles and moisten the edges. Fold over the enclose the filling and press down well to seal.
- 6 Brush empanadas with a little oil and cook on medium coals for 4-5 min on each side till golden brown. Serve hot with the salads.
