Simple but deliciously snackable, these empanadas will be the go-to for your next picnic, party, or family get-together.
Ingredients
For the filling
Method
- For the pastry, stir together the flour, salt, and baking powder in a large bowl. Add the butter and rub it in with your fingertips, until the mixture looks like fine breadcrumbs.
- Using a butter knife, stir in the beaten egg and just enough water to form a soft dough. Bring the dough together into a ball, wrap in cling wrap, or place a damp tea towel over the bowl, and put in the fridge for an hour.
- Heat the oil in a large frying pan over a low heat. Add the onion and garlic and fry for about 10 minutes.
- Turn the heat up to medium and add the mince to the pan. Cook for about 5 minutes, stirring with a wooden spoon to break up the mince, as per the packet’s instructions.
- Stir in the tomato purée, ground cumin, and paprika. Season with a little salt and pepper.
- Heat the oven to 180°C fan-forced. Line two baking trays with baking paper.
- Unwrap the chilled dough and place on a lightly floured work surface. Roll out to about 4 mm thick. Cut out 15 discs using an 11 cm round pastry cutter.
- Put 2 tbsp of filling in the middle of each pastry disc, brush around the edge with beaten egg, then fold the pastry over to make a semi-circle. Press the edges together with a fork to seal and place on the baking trays.
- Brush with beaten egg and bake for 25–30 minutes, until golden and crisp. Leave on the tray for 5 minutes before serving, or transfer to a wire rack. These are best eaten warm, but will keep in an airtight container in the fridge for up to two days – reheat gently and serve.
OTHER FILLING IDEAS
- 250 g grated mozzarella cheese
- 200 g ricotta cheese with 150 g fresh or frozen berries. For a sweet pastry, stir in 100 g caster sugar at the end of Step 1.
Extract from Kids Can Bake, recipes by Laura Paton. Published by Button Books, RRP $29.99, available online and in bookshops
