Beef empanadas

Name: Beef empanadas
Cook time: 1 h 30 min
Ingredients: 1kg trimmed beef shin; 1 large onion, peeled and cut into quarters; 2 carrots, peeled and cut in half; 1 head garlic, cut in half; 4 bay leaves; 1 cinnamon stick; 10 thyme sprigs; 1.5L beef stock; Salt and pepper; ½ tsp smoked paprika; ½ tsp cumin seeds; 500g plain flour; 150g butter, cut into squares; 2 eggs; 4 tbsp water

Jeremy and Jane Strode

October 19, 2011

Time:1-2 hours

These savoury pastries can be filled with chicken, vegetables or cheese. They are also good deep-fried instead of baked. Serve with a spicy tomato relish dipping sauce.

Ingredients

1kg trimmed beef shin
1 large onion, peeled and cut into quarters
2 carrots, peeled and cut in half
1 head garlic, cut in half
4 bay leaves
1 cinnamon stick
10 thyme sprigs
1.5L beef stock
Salt and pepper
½ tsp smoked paprika
½ tsp cumin seeds
500g plain flour
150g butter, cut into squares
2 eggs
4 tbsp water

Method

Preheat oven to 180C. Place beef, onion, carrot, garlic, bay leaves, cinnamon, thyme and stock in a baking dish. Cover tightly with foil and bake for two hours or until beef is soft. Remove beef from stock and break into pieces. Strain stock into a saucepan, discarding vegetables, and simmer to reduce to 150 millilitres. Add to beef and season with salt, pepper, paprika and cumin.
For pastry, place flour, butter, one egg and water in a food processor and blend until just combined. Remove to a bench and knead with a little extra flour until smooth. Wrap in cling film and rest for 30 minutes. Roll out to three-millimetre thickness.
Cut 10-centimetre diameter circles and place a tablespoon-sized ball of beef in the middle. Lightly beat remaining egg and brush edges of pastry before pinching together. Place on a baking tray, brush with egg wash and bake for 30 minutes.
Makes about 35