Empanadas

  • Telegraph Hill extra virgin olive oil
  • 1kg beef mince
  • 1 onions diced
  • 1 Jar Condimentum Festival Relish
  • 1½ cups chicken or beef stock
  • Roll or sheet puff pastry

 

  1. Heat 2 Tablespoons of oil in a large pot over high.
  2. Cook the beef mince, breaking up with a spoon, for 8minutes.
  3. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
  4. Reduce to a medium heat and cook the onion until soft but not coloured.
  5. Add the Festival relish, stock and the beef mince
  6. Simmer until almost all the liquid is evaporated (20min)
  7. Season and allow to cool completely.
  8. Cut the pastry into 10cm rounds using a cookie cutter or large jar/small bowl. (the off cuts can be rerolled and reused)
  9. Place 2 Tbsp. filling in the center of each round.
  10. Brush water around half of outer edge of each round and fold in half.
  11. Pinch the edges together and crimp using a fork.
  12. Bake on a lined baking tray at 190 for 15minutes per side.

These are excellent deep fried (in olive oil of course) as well. They make a great snack in this size or you can make them larger- more like a Cornish pasty size.

Recipe by our very own Gavin Versey


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