These pastries are a common street snack in Buenos Aires and throughout Argentina. Kind of a Spanish version of the Cornish pasty but with a variety of fillings, usually ham and cheese or in this instance meat with a kick of spice.
- 500g Plain flour, plus extra for dusting
- 12g Salt
- 80ml Sunflower oil
- 175ml Water
- 250g Beef skirt steak, sliced into thin strips
- 1 Onion, peeled and finely sliced
- 1 tbsp Olive oil
- 1 tbsp Ground cumin
- 1 tbsp Chilli powder
- 3 Spring onions, finely chopped
- 1.5L Sunflower oil
- To prepare the dough, place all ingredients together in a bowl and beat together with a wooden spoon to form a rough dough. Tip the dough out of the bowl and knead for 5-10 minutes until smooth, use a little flour if the dough begins to stick. Wrap the dough in cling film and refrigerate for 2 hours.
- For the filling, add the olive oil to a large non-stick pan set over a high heat. Add the onions and fry until soft and slightly golden. Add the beef and continue to fry until browned. Add the spices and stir for a minute before taking off the heat and adding the spring onions. Season to taste and allow to cool.
- Dust the work surface with a little flour and unwrap the chilled dough. Roll the dough out to a thickness of 3mm and using a round cutter (ideally between 12-14cm) cut out rounds of the dough removing the excess which can be re-rolled.
- Take a circle and lay a tablespoon of filling in the centre, bring each side of the dough together to create a half moon shape. Press down on the edges with a fork to seal completely. Repeat with the remaining circles of dough.
- Preheat the oil in a saucepan or fryer to a temperature of 180C. Fry the empanadas in batches of 3-4 at a time depending on the size of your pan. Deep fry for 5 minutes or until the pastry has browned evenly. Remove and drain on kitchen paper before serving.
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