Empanadas de Carne

 

Australian Gourmet Traveller recipe for empanadas de carne by Elvis Abrahanowicz and Ben Milgate.

What you will need

  Filling 60 ml (¼ cup) extra-virgin olive oil

2 onions, finely chopped

1 tsp sweet paprika

1 tsp dried chilli flakes

1 tsp ground cumin

600 gm minced chuck steak

4 hard-boiled eggs, peeled and chopped

60 gm pitted black olives, chopped

  Dough 100 gm (1/3 cup) ghee

500 gm plain flour

1 tsp fine sea salt

250 ml warm water

For deep-frying: cottonseed oil

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