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Beef Empanadas

Name: Beef Empanadas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Uruguayan
Ingredients: 60 g Butter; 340 g Water; 5 g Salt; 600 g All purpose flour; 3 pcs (approx. 360 g) Tomato; 5 g Garlic; 120 g Red Onions; 30 g Spring Onions; 750 g Sirloin steak; 15 g dried oregano; 2 g Paprika; 2 g Red pepper flakes

Baked beef empanadas with a simple butter dough and a juicy steak, tomato, onion and oregano filling. This measured version contains no egg wash or boiled eggs, so neither is required.

Protein: 48g
Energy: 698 kcal
Carbs: 84g
Fat: 19g
Time: 60 min
Serves: 6

Halal

What you need

Ingredients

Measured for 6 servings.

60 gButter
340 gWater
5 gSalt
600 gAll purpose flour
3 pcs (approx. 360 g)Tomato
5 gGarlic
120 gRed Onions
30 gSpring Onions
750 gSirloin steak
15 gdried oregano
2 gPaprika
2 gRed pepper flakes

Make it

Method

Mix 600 g all-purpose flour with the measured 5 g salt. Rub in 60 g cold butter, then add the measured 340 g water gradually and knead briefly into a pliable dough. Cover it while preparing the filling.
Finely dice 750 g sirloin steak, 360 g tomatoes, 120 g red onion and 30 g spring onions; mince 5 g garlic. Cook the steak in a hot nonstick pan until browned, then add onions and garlic. Stir in tomato, 15 g oregano, 2 g paprika and 2 g red-pepper flakes; simmer until the filling is thick enough not to soak the pastry and cook the meat fully.
Heat the oven to 200°C. Roll the dough thinly and cut circles. Cool the filling briefly, put a modest spoonful on each circle, fold over and crimp the edges firmly with a fork; place on a lined tray.
Bake for about 20–25 minutes until the pastry is golden and the centre is piping hot. Divide the batch into six equal servings; cool leftovers promptly before storing.

Per serving