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- 4 cups flour
- 1 tspn salt
- 2 Tbls sugar
- 2 Tbls butter, chilled
- 12 Tbls lard or vegetable shortening, chilled
- 3/4 cups water
- 2 x egg yolks
- 3 Tbls olive oil (filling)
- 130 g butter (filling)
- 200 g onions, chopped (filling)
- 200 g spring onions, chopped (filling)
- 1/2 tspn chilli powder (filling)
- 1 kg minced beef (not too lean) (filling)
- 250 ml hot beef stock (filling)
- 3 Tbls sugar (filling)
- 1 tspn sweet paprika (filling)
- 1/2 tspn cinnamon (filling)
- 1/2 tspn ground cloves (filling) (optional)
- 3 x hard-boiled eggs, peeled and roughly chopped (filling)
Sift the flour into a bowl. Stir in the salt and the sugar.
Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little at a time as necessary (you may need a few tablespoons of extra water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
Cover the dough with cling wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator). Dough should be soft and smooth and not elastic – if you poke a hole in it with your finger, the indentation should remain.
Turn dough out onto a floured surface, and roll into desired thickness.
Makes enough dough for 10-12 large Empanadas.
Heat the oil and butter in a large, heavy-based saucepan over medium heat and add the onion and spring onion. Fry until the onion is translucent. Add the beef. Cook until the meat is brown, then add the hot stock and simmer until the beef is cooked through. Add the sugar and season with salt, then add the paprika, cinnamon, ground cloves and a little water. Cook over low heat until the liquid has evaporated. Chop the hard-boiled eggs into small pieces and slice the olives, add these to the beef. Leave to cool.
Preheat the oven to 200°C. Take pieces of pastry about the size of golf balls and roll out to circles 10–15 cm in diameter. Dust lightly with flour. Put a generous spoonful of meat filling in the center of each round. Sprinkle with cumin. Fold the pastry into a half-moon, then fold in the edges, crimping them with your fingers as you go. (See the YouTube link for instructional video on how to crimp). Place the Empanadas on a greased tray and brush the tops with melted butter. Bake for 25 minutes or until golden.
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