Empanada

Meat Filling

• 1 tbl Olive Oil
• 1 Onion
• 500g Mince meat
• 2 tbls Parsley, chopped
• 1 Clove garlic
• 20 Green olives
• 2 Large tomatoes
• 1 Green chilli
• Salt and pepper to taste

Pastry (or can use frozen short crust pastry)

• 1 cup Plain Flour
• 1 tsp Salt
• 1 cup Warm water
• 2 tbl Baking powder
• 1 tsp Sugar
• 1 tbls Olive oil

Preparation:

Filling

• Saute onion, garlic and oil.
• Add mince and slowly brown.
• Add chili, salt and pepper and parley.
• Simmer for approx 25 minutes until most liquid evaporates.
• Remove from heat, add olives and let cool.

Pastry

• Add all dry ingredients with oil, then slowly add warm water and kneed dough until it is combined. Let sit.

To Combine

• Roll dough onto the bench top and cut out circles. Repeat until all of the dough is used up.
• Place filling on the pastry circle, about 3 tablespoons each one. Fold pastry in half, press edges together with fingers to seal. Prick with a fork.
• Mix together one egg and some water to glaze the empanada's.
• Brush each one with egg and water mixture.
• Bake at 180 C for approx 20 minutes or until golden brown.

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Updated: 16 October 2006

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