Baked Beef Empanadas with Olives and Raisins
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
Spiced beef mince bound with a bread paste is cooked with onion, cumin and cloves, finished with raisins, olives and vinegar and chilled, then folded into masa pastry and baked on hot oiled trays until crisp.
Always check the labels of the products you use.
Method
- 1
Make the paste. Blend the bread with a little stock, then pulse in the beef and seasoning.
- 2
Cook the filling. Brown the onions, add spices and beef and cook to 71 °C, then simmer with stock until moist.
- 3
Chill. Stir in coriander, raisins, olives and vinegar and chill about 1 hour.
- 4
Make the dough. Process the flours, sugar, salt and butter, then mix in ice water; divide into 12 and chill.
- 5
Shape. Roll into 15 cm rounds, fill, fold, seal and crimp with a fork.
- 6
Bake. Bake on preheated oiled trays at 220 °C for 25-30 minutes until browned.
Storage
Refrigerate within 2 hours for up to 3 days. Reheat at 190 °C for 10-15 minutes until piping hot (74 °C in the centre).
Equipment
- food processor
- large non-stick frying pan
- wooden spoon
- instant-read thermometer
- large bowl
- rolling pin
- fork
- oven
- 2 large baking trays
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 915 kcal |
| Protein | 25.7 g |
| Carbohydrate | 89.9 g |
| of which sugars | 10.5 g |
| of which free sugars | 2.3 g |
| Fat | 50.8 g |
| of which saturates | 21.3 g |
| Fibre | 5.2 g |
| Salt | 1.99 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
