Empanada Daging Sapi
Recipe video above. This dough is easy to work with and comes together in seconds using a good processor. While I really encourage you to make the dough, you'll still get an excellent empanada fix making this with store-bought puff pastry or shortcrust pastry.Empanada dough adapted from Kevin Is
Ingredients
10 servings
Instructions
- Blitz chorizo - Roughly chop chorizo into 1.5cm / 1/2" pieces. Blitz using a stick blender until it becomes a paste (Note 1)
- Sauté aromatics - Heat oil in a large non stick pan over high heat. Cook onion and garlic for 2 minutes.
- Cook meat - Add chorizo and cook for 2 minutes. Add beef and cook until you no longer see raw beef. Add tomato paste and cook for 1 minute. Then add everything else except green onion, then stir.
- Cook 15 min - Bring to a simmer then lower heat so it's simmering gently. Cook for 15 minutes, stirring every now and then. Goal - juicy but not watery filling, with cooked potato.
- Cool - Stir through green onion. Transfer to bowl and fully cool before using (~ 2 hours).
- Blitz dough - Whisk milk and yolk in a small jug. Pulse flour, salt and butter in a food processor until the butter becomes fine crumbs - largest lumps no bigger than peas (~ 4 to 6 times). Add egg-milk mixture, then blitz on low until it comes together into a ball of dough - about 10 seconds. (Note 2 for hand method)
- Chill 30 min - Turn out onto a lightly floured work surface, then bring together into a smooth log ~20cm/8" long. Cut in half, shape into 2cm / 0/8" thick round discs. Wrap in cling wrap then refrigerate 30 minutes (or overnight - Note 3).
- Cut rounds - Place one chilled disc on a lightly floured work surface. Roll out to 3 mm / 0.1" thickness. Cut 15 cm/6" rounds (I use a bowl), or other size as desired (Note 3). Keep covered in the fridge, stacked on paper, as you continue to roll and cut. You should get 10 or 11 rounds.
- Preheat oven to 220°C/425°F (200°C fan).
- Filling - Filling should be cold but spreadable (Note 4). Place 3 tablespoons (55g) of filling on the top half of a round of pastry. Spread flat in a half-moon shape, leaving a 1.5cm / 0.6" border. Sprinkle with olive and egg.
- Seal - Brush edge with egg white, fold to enclose, pressing out air and sealing the edge. Optional: Do empanada pleats - see step photos in post or video at 3 min 30 sec. Alternatively, crimp with fork or leave plain.
- Bake 20 min - Place empanadas on 2 baking trays. Brush with egg yolk. Bake 20 minutes or until golden brown all over and crispy on the base.
- Serve hot with dipping sauce of choice - my favourite is the homemade Empanada Sauce!
💰 Cost Estimate
Total Ingredients
$1316.00
$1316.00
Per Serving
$132.00/serving
$132.00/serving
🏠 Savings
~$2632.00 vs buying!
~$2632.00 vs buying!
📋 Price Breakdown (88% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| plain/all-purpose flour | 1 cups | $8.00 |
| / 12 tbsp cold unsalted butter | 175 g | $192.00 |
| cooking/kosher salt | 1 tsp | $2.00 |
| egg yolk | 1 | $55.00 |
| warm milk | 0.5 cup | $12.00 |
| olive oil | 0.5 tbsp | $10.00 |
| onion | 0.5 | $25.00 |
| arlic cloves | 1 g | $1.00 |
| /10 oz beef mince | 300 g | $528.00 |
| /4 oz chorizo | 120 g | - |
| tomato paste | 2 tsp | $2.00 |
| fresh thyme | 1 tsp | $10.00 |
| EACH dried oregano | 0.5 tsp | $15.00 |
| cayenne pepper | 0.25 tsp | $4.00 |
| cooking/kosher salt | 0.25 tsp | - |
| chicken stock/broth | 0.75 cup | $156.00 |
| tomato passata | 0.5 cup | $62.00 |
| /5oz potato | 150 g | $33.00 |
| green onion | 0.3333333333333333 cup | $39.00 |
| hard boiled eggs | 2 | $65.00 |
| green olives | 0.25 cup | $32.00 |
| eggs | 2 | $65.00 |
| Empanada sauce | - | - |
| Other options | - | - |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe
Hi! I can answer questions about this recipe. Ask me anything!
Comments
Loading comments...