A Spanish or Latin American pastry turnover filled with a variety of savoury ingredients, baked or fried. Al and I discovered these tasty little morsels while visiting Argentina. Served in every restaurant and with a huge array of different fillings, they make great party finger food.
This is my quick version. As per usual quantities of ingredients are based on your own taste.
Fry up garlic (I like lots of it), finely chopped onion and any combination of approx 500 g minced meat eg., pork, beef, veal, lamb. They all work really well in any combination. Add dried craisins, currents or sultanas or finely chopped up dried apricot. Add a good sprinkling of smoked paprika and nutmeg, salt and pepper. It’s the kind of recipe that you can really play around with to suit your taste. Just make sure the mix is dry.
You can make your own pastry, but I love to use Careme Sour Cream shortcrust pastry. It’s a hundred times better than I can make. Easy to handle and tastes so buttery and delicious. You’ll need a round pastry cutter, approx 10cm wide but you can make the Empanadas as big or small as you like.
Use a teaspoon to place your mix in the centre of the pastry round, don’t overfill or you’ll never be able to close them neatly. Fold in half and then roll the edges over, crimping together. It can be a bit fiddly but once you get the hang of it, you’ll find your own rhythm. One packet of Careme will make about 24 Empanadas.
Glaze with an egg wash and sprinkle with sea salt. Pop then into the fridge for 15 minutes so the pastry firms up. Into a medium to hot oven and just cook until pastry is golden brown, which usually takes about 15 minutes. Serve with a spicy plum sauce.
Trust me, they’ll be a big hit at your next party. If you have a recipe for Empanadas, I’d love to hear from you.