Addictively crispy and crunchy when done right, these beef empanadas give way to a delicious and slightly spicy filling constructed of rump steak, spices, oregano, egg, olives and more. Simply serve with a sauce bowl of tomato salsa as a delectable party snack, or just with your main course for a touch of spice and culture.
- 3 cup (450 g) plain (all-purpose) flour
- 1 tsps sea salt flakes
- 80 g butter, melted
- 1 cup (250ml) water
- 1 egg, beaten lightly
- 300 g bottled mild chunky tomato salsa
- 1½ tbsps extra virgin olive oil
- 1 brown onion (150g), chopped finely
- ¼ tsp chilli flakes
- 1 tsps ground cumin
- ½ tsp smoked paprika
- ½ tsp sweet paprika
- 250 g rump steak
- 2 tsps chopped fresh oregano leaves
- 1 hard-boiled egg, chopped coarsely
- ¼ cup (30 g) pitted green olives, chopped coarsely
- 30 g cold butter, grated coarsely
To make the filling, heat half the oil in a large frying pan over low heat; cook onion, stirring occasionally, for 10 mins or until soft. Add spices; cook, stirring, for 2 mins or until fragrant. Transfer to a large heatproof bowl. Meanwhile, trim any fat from beef; cut beef into 1 cm pieces. Heat remaining oil in same pan over high heat; cook beef, stirring, in batches, for 2 mins or until browned, reheating the pan between each batch. Add beef to onion mixture with oregano, egg and olives; season to taste, then stir to combine. Stir in butter until well combined. Refrigerate 1 hr or until cool.
Preheat oven to 200 C. Line two large oven trays with baking paper.
Roll out one piece of dough on a lightly floured surface until 2 mm thick; cut out 10 x 8 cm rounds. Knead and re-roll scraps, taking care as the dough may become tough and shrink on re-rolling. Holding a round of dough in one hand, place 1½ tsps of filling in the centre. Fold dough over the filling; pleat edges to seal. Place on tray. Repeat with remaining dough and filling. Brush tops lightly with egg.
Bake empanadas for 20 mins or until browned lightly. Serve warm with tomato salsa.
TIP The dough can be refrigerated a day ahead or frozen for up to 1 month. The filling can be made a day ahead; refrigerate until required.