Empanadas

Ingredients:

For the Pastry:

1 kg plain flour
3 tsp baking powder
125g lard, melted
1 tbsp salt
200ml warm milk

For the Filling:

500g beef
3 large onions
3 tbsp lard
2 tsp paprika
1/2 tsp oregano
1/2 tsp cumin seeds
85g raisins
125g black olives
3 hard-boiled eggs
salt to taste

Method:

Chop the meat and the onions into small pieces. Wash the raisins and leave to soak in hot water for an hour. Melt the lard in a hot frying pan and fry the meat until browned then add the onions the paprika, oregano, cumin and salt. Cook until the onion becomes transparent, stirring all the time. Then remove form the heat and allow to sit (traditionally the mixture is allowed to stand for a day).

When you are ready to put the dish together mix the flour with the baking powder and the salt in a large bowl. Add the molten lard and the milk to this and form a smooth dough. Tip the dough onto a floured work surface, divide into 12 portions and cover these with a cloth to keep moist.

Take the pieces one at a time and knead to make them elastic. Then roll the piece so that it is large enough to hold a spoonful of the meat mixture along with a slice of hard-boiled egg, some raisins and a single black olive (which traditionally should still retain its pit. Once filled fold the pastry over and seal the edges before transferring to a floured baking tray. Repeat with the other pieces of pastry, prick them all with a fork and brush with a little milk.

Cook in the centre of an oven pre-heated to 180°C (350°F/Gas Mark 4) for 40 minutes, or until the pastry is golden brown in colour. Serve hot.

Empanadas

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Ingredients:

For the Pastry:

For the Filling:

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