Best Empanada Recipe

By April 11, 2017 Past Events No Comments
San Telmo Empanada Recipe, Best Empanada Recipe. South American Empanada. Beef EMpanada Recipe, How to make Empanadas

Best Empanada Recipe in town

Make empanadas like the pros with Chef Steven’s award winning recipe.

EMPANADA DOUGH

Ingredients (serves 20):

625g plain flour
4g baking powder
13g table salt
58g duck fat
300ml water

METHOD:

In a medium sized pot, bring half of the water and all of the duck fat up to heat until the fat has melted. Mix in the remainder of the water and cool to room temperature. Using a kitchen aid with the dough hook attachment (or similar) mix the dry ingredients for 3 minutes. Slowly add the cooled liquid & mix until just combined. Cover the dough with glad wrap and chill in the fridge for at least 2 hours. Once chilled, divide into 3 and roll to 3 ml thickness with a rolling pin. Cut out 11.5 cm diameter circles. PLace between pieces of greaseproof paper. If not being used instantly, glad wrap and refrigerate.

EMPANADA FILLING

INGREDIENTS (serves 20):

625 g minced beef
50 g diced red capsicum
35 g diced brown onions
1 stem spring onion
4 g crushed garlic
2 tsp dried oregano
1,25 tbs smoked paprika
3.75 tbs sweet paprika
1.25 tbs chilli flakes
60 ml red wine
5 tbs ground cumin
60 g sliced green olive
3 whole boiled and diced eggs

Vegetable oil for deep frying.

METHOD:
In a pot, melt lard. Then place onion and capsicum and cook unlit soft. Add spring onion, garlic and chilli to the mix. Add mince and season. Once beef is cooking add all the spices except the cumin. Add red wine and cook for 15 minutes on medium heat. Remove from heat, add cumin and olives. Adjust seasoning. Cool down, and then add chopped eggs. Place a circle of pastry in your left hand. Take 40 grams of cold empanada mix (about one full dessert spoon) & place it in the middle of the pastry. Bring pastry edges together and pinch to create a seal. Using a fork, press sealed edges to create a linear pattern. Pre heat oil to 180 degrees on a deep frier or big pot. Deep fry empanadas for 3 minutes or until golden.


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