Ingredients: Makes 16
The pastry
- 375g plain flour
- 220g chilled butter, chopped into cubes
- 2 eggs, beaten
The filling
- 100g cooking chorizo sausage
- 300g beef mince
- 1 onion, chopped
- Large handful of coriander, chopped
- Large handful of parsley, chopped
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 2 tbsp tomato purée
Method:
- Tip the flour into a bowl with 1 tsp salt and add the butter.
- Rub the butter and flour with your fingertips until crumbly.
- Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth.
- Cover with cling film and put in the fridge to rest for 20 minutes.
- Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes.
- Combine together, then cook in a frying pan over a medium heat for 2 minutes.
- Add the tomato purée and cook for a further 7-10 mins until everything is cooked through – remove from the heat and allow to cool.
- Preheat the oven to 180°C, then divide the dough into four portions and roll out each one into a thin sheet.
- Use a 10cm biscuit cutter to cut out discs.
- Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
- Place on a lined baking tray, brush with beaten egg and bake for 20 mins.
- When the empanadas are ready, remove from the oven and cool for 5 mins before serving.
