Clara's empanadas were larger then mine, but I was making these for my Mum and Larry's wedding party BBQ, so bite-size was de rigeur. I was so happy with these little beasts and can't WAIT to make them again. I only bought 4 sheets of pastry and the recipe makes enough meat filling for at least double that. I've frozen the excess, ready to make more to take camping in a couple of weeks. Enjoy, these are so far my favourite Claration.
savoury short pastry - I use the ready rolled sheets from the supermarket
1 kg beef mince
3 onions, diced finely
2 tbsp smoked paprika (normal is also fine)
1 tbsp dried crushed red pepper (chilli flakes)
salt and pepper, to taste
2 cups tinned tomatoes (or homemade, if you have it)
dash olive oil
pitted olives (optional)
- Prepare meat filling - heat oil to sauté onions until softened (but not browned). Add mince and brown lightly. Stir in spices amd tomatoes. Allow to simmer for a few minutes, then take off heat and allow mixture to cool.
- Preheat oven to 180 degrees celcius.
- Cut circles of rolled-out pastry (I used a lid from a plastic container which was about 12cm in diameter).
- Place about a teaspoon of mixture into centre of pastry circle (and an olive, if you're using them), fold over and press edges closed, with fork or pressing - it can help to brush a little water around the edge before pressing, to help it stick.
- Place empanadas on buttered/greased baking tray and bake until golden brown. I finished mine under the grill for a minute or two, to get some real colour (brushing the tops with butter or egg will get a good glaze, but it's more effort).
- Serve warm - I didn't serve with sauces, but salsa, or a soy-based dipping sauce would work well. The paprika flavour is pretty strong, so they're good alone, or perhaps with sour cream. YUM!!