Ingredients

1. 500g All purpose flour
2. 200g Butter
3. 120ml Water
4. 1 tsp Salt
5. 500g Ground Beef
6. 2 chopped Onion
7. 4 Chopped Egg
8. 100g Green Olives
9. 1 teaspoon Cumin
10. 1 teaspoon Paprika
11. To taste Salt
12. To taste Pepper

How to prepare

Make the Dough: Mix flour and salt in a large bowl. Add butter, using your fingers to blend into a crumbly texture. Gradually add water, mixing until a dough forms. Wrap and chill for 30 minutes. Prepare the Filling: Cook onions in a pan until translucent. Add ground beef, cooking until browned. Stir in spices, then remove from heat. Once cooled, mix in eggs and olives. Assemble: Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over, and seal the edges. Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden. Pro Tips: For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture. This helps prevent gluten formation. Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying.

Ingredients

1. 60g Lard
2. 340g Water
3. 1 tsp Salt
4. 600g All purpose flour
5. 3 Tomato
6. 1 clove Garlic
7. 1 large Red Onions
8. Bunch Spring Onions
9. 750g Sirloin steak
10. 1 tablespoon Dried Oregano
11. 1 tsp Paprika
12. 1 tsp Red Pepper Flakes
13. 1 tsp Parsley
14. To taste Salt
15. To taste Pepper
16. 3 Egg
17. Splash Egg Wash
18. Drizzle Chimichurri sauce

How to prepare

For the dough place lard, warm water and salt in a large kneading bowl and stir. Add flour and oregano and either knead five miutes by hand or with the kneading function of your machine. Let rest covered for at least half an hour or overnight in the fridge. 2 For the filling place tomatoes for about 30 seconds in boiling water, then cool with cold water and peel of skin and cut into cubes. Press garlic through garlic press, cut onions into cubes. Simmer garlic and onions in some olive oil until translucent. Take out onions and garlic and brown the meat at high heat from all sides. Season with all herbs and add the onions, garlic and tomatoes. Let simmer for a few minutes, add salt, pepper and additional spices to taste. You can prepare the meat the night before, chill in fridge if doing so. Boil eggs and also cut into cubes and mix with prepared meat. 3 Cut dough into half and roll out one half thinnly on floured surface. Cut out circles about 12-15cm in diameter. Mine have a diameter of 12.5 cm. Place about 2-4 teaspoons of filling on one circle, put a bit of water all around the edges and fold over the other half so that you get half moons. Be sure to seal the edges with a fork. Repeat until you have no dough and filling left. 4 Meanwhile preheat oven to 200 degrees Celsius. Brush empanadas with egg wash and bake about 8 empanadas on a baking sheet lined with parchment paper for about 25min or until golden. Serve warm with chimichurri sauce.

Ingredients

1. 400g Condensed Milk
2. 250g All purpose flour
3. 25g Unsweetened Cocoa
4. Pinch Salt
5. 125g Butter
6. 1 Egg
7. 3 tablespoons Milk
8. 30g Butter
9. 30g Sugar
10. 1 tsp Cinnamon

How to prepare

For the filling place the can in a large pot and cover completely with water. Boil for two and a half hours, occassionally adding water. Let cool before opening. For further tips, please check here. 2 For the dough combine the flour, cocoa powder, and salt in a large bowl. Add the cold butter in small pieces and rub into crumbs with your fingers Add the egg and work into a dough. You may have to add milk, a tablespoon at a time if it still is to dry. Wrap and chill for at least half an hour or overnight. 3 Line a baking sheeet with parchment paper and preheat the oven to 180 degrees Celsius. 4 Roll out the dough on a lightly floured surface, it should be thin. Cut out circles of 12cm either with a cookie cutter or with a smaller plate/dish. Put two to three teaspoons of the dulce de leche in the middle of each circle. Brush the edges with milk, I do this with my pinkie. Fold each circle in half so that you have a half moon and press down the edges with a fork. You can also turn the edges about half a centimeter inwards every centimeter or so to create a pattern. 5 Place the prepared empanadas on the baking sheet and brush with egg wash. Bake for about 20-25min. 6 Towards the end of the baking time, melt the remaining butter and mix the sugar and cinnamon in a small bowl. Once you take the empanadas out, immediately brush with the butter and sprinkle with the sugar mix. Empanadas can be enjoyed either still warm or cold. If eating warm, be careful not to burn yourself with hot filling!

Ingredients

1. 1 bunch Spring Onions
2. Dash Olive Oil
3. 1 finely sliced Red Chilli
4. 1 clove Garlic
5. 350g Prawns
6. 75g Feta
7. 15g Butter
8. 250g Plain Flour
9. 1 Seperated Egg
10. 1/2 tsp White Wine Vinegar

How to prepare

STEP 1 To make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes. STEP 2 Heat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns. STEP 3 Divide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas. STEP 4 Bake for 30 minutes or until golden and slightly crisp around the edges.