Beef and olive empanadas with salsa habanero and pebro tomato salad

From: Market Kitchen

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This recipe is classed as intermediate

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3.14 / 5 (7 votes cast)

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Prep time:
1 hr, plus resting
Cook time:
1 hr 20 min
Serves:
makes about 9-10

A package of great flavours comes with moreish parcels of spiced meat in this tasty trio from Franz Conde

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Ingredients

For the empanada dough

For the filling

  • 125 ml olive oil
  • 500 g onions, chopped
  • 500 g beef flank, diced small
  • 1 tsp cumin
  • 1 pinches oregano
  • 1 tbsp vegetable stock, powder
  • 1 bunches coriander, chopped
  • 250 g black olives
  • 1 pinches black pepper
  • 1 eggs, beaten for egg wash

For the salsa

  • 300 g yellow peppers
  • 10 g habaneros chillies, these are fruity-tasting chillies
  • 125 ml water
  • 60 ml olive oil
  • 0.5 tsp salt
  • 0.5 limes, juice

For the tomato salad

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How does this work?

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It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

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Method

1. To make the empanada dough, combine the flour and salt and rub in the butter as if making short crust pastry. 2. Add the eggs and the water and mix to form a dough, but do not overwork the pastry. Leave to rest for 30 minutes in the fridge. 3. Meanwhile, heat the olive oil in a medium-sized saucepan and fry the onions until golden. Add the beef and fry for five minutes until browned. Add the dry spices and the stock powder and mix well. 4. Cover with water and cook slowly until the beef is tender, for approximately 30 minutes. 5. Leave this to cool a little and add the coriander and olives. Season with salt and freshly ground black pepper. 6. Set the oven to 180C/gas 4. 7. To assemble the empanadas, roll out the rested dough and cut into circles about 10 cm in diameter. 8. Place two tablespoons of the filling in the centre of the pastry circle and fold in half. Press the edges firmly together and crimp with a fork to seal. 9. Brush with the egg wash and bake for 20 minutes until golden brown. 10. Meanwhile, bake the yellow peppers and chillies for 20 minutes or so, until the skins are blackened. 11. Place into a plastic bag. When cooled, remove the skins and seeds and discard. 12. Transfer the peppers and chillies to a blender; add the water, olive oil, salt and lime juice. 13. For the salsa, cut the tomatoes into chunky wedges and place into a bowl. Add the red onions and coriander.  Add the olive oil and salt and toss to mix. Sprinkle the vinegar and toss again. Serve with the empanadas.

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