SPICY CURRY BEEF EMPANADAS

FABULOUSLY GORGEOUS LITTLE FLAKY PARCELS FILLED

WITH SPICY CURRIED BEEF

 

 

INGREDIENTS



(makes 30)
 

FOR THE PASTRY

110g really cold butter

100g really cold lard

450g plain flour

10g salt

180ml ice cold water
 

This pastry is a really old fashioned short crispy flaky puff short crust pastry, the success is in the method.  Place the flour and salt in your mixing bowl, grate in the butter and lard, using your fingers just fluff the fat in the flour so the fat is coated, then add the water and very gently bring together to loosely form a ball.  Wrap in parchment paper and chill for approx 1 hr, this is to rest the pastry.
 

TO MAKE THE SPICY CURRY BEEF FILLING

1 tbsp ooil

1 tsp butter

200g minced chuck steak

1 tbsp good curry powder

1 small onion fine diced

1 clove garlic fine diced

50ml water or light beef stock
2 red chillies fine sliced
pinch of hot chilli cayenne pepper
dash of sweet chilli sauce

fresh ground black pepper

sea salt
 

Heat the ooil and butter in a pan, gently pan fry the onion and garlic until soft but not coloured for approx 5 minutes, add the beef mince and cook for another 10 minutes or so, add the chillies, cayenne pepper, dash of sweet chilli sauce and stock or water, reduce the heat to only just a simmer, season to taste and reduce the liquid so that you have a little sauce not wetness.  Leave to cool slightly.
 

Roll out the pastry fairly thin and using a sweet pickle jar lid or a 3"- 4"cutter, cut out your circles.  Egg wash one half, edge only.  Fill the centre with a tablespoon of the cooled filling, fold the pastry in half and crimp the edges to seal with a fork, your fingers or a empanada press, egg wash and bake for approx 15 minutes until golden all over and enjoy.