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Chillean Empanadas


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Ingredients

FILLING

  • 700 grams Rump Steak, Partially Frozen
  • 400 grams brown onions
  • 5 grams brown sugar
  • 45 grams canola oil
  • 1 tablespoons Vegetable stock paste
  • 1/4 tablespoons ground cumin
  • 1 tablespoons dried oregano
  • 1 teaspoons sweet paprika, to taste
  • 25 grams white wine
  • 1 teaspoons cornflour
  • 1 teaspoons salt
  • 5 hard-boiled egg
  • black olives, deseeded or sliced. Spanish works best
  • raisins, blonde or white raisins

DOUGH

  • 1000 grams plain flour
  • 250 grams unsalted butter
  • 1 teaspoons salt
  • 3 egg yolks
  • 350 grams full cream milk
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Recipe's preparation

    Filling
  1. Place 250g of meat into the bowl and mince 4 sec speed 7.5 set aside

    Repeat until all meat has been minced
  2. Place quartered onion into bowl and chop 5 sec speed 5
  3. Add sugar and oil and cook 12 min Varoma speed 0.5 (spoon speed)
  4. Add remaining ingredients along with the reserved meat (leaving out the cornflour and wine) and cook without measuring cup 10 min Varoma Gentle stir setting reverse speed 0.5 (spoon)
  5. Dissolve the Cornflour with white wine and add to the bowl, cook for another 2 min Varoma Gentle stir setting reverse speed 0.5 (spoon)
  6. Set aside in a clean bowl and refrigerate for a min 2 hours
  7. Dough
  8. Place milk and butter (cut into 3cm squares) into bowl
    3 min /37 degrees / speed 1
  9. Add 500 grams of flour, egg yolks and salt and mix 15 sec / speed 7
  10. Place remaining 500 g flour and very softly mix with a spatula.
    Dough mode(knead) 5 min
  11. Once the flour has combined nicely into the dough transfer onto a thermomat and form into a ball.
  12. Putting them together
  13. Slice hard boiled eggs (length ways) into quarters and place in a bowl
  14. Divide dough into 20 individual balls.
  15. Roll each of the balls out aprox 2mm thick. the thinner the dough the nicer the empanada
  16. Place aprox 1 tablespoon of meat mixture into the centre, add 1/4 egg 3 or 4 raisins and 1 olive or 3 slices of olive to taste
  17. fold the dough over to close and fold edges inwards to form a square. make sure that the edges a sealed.
  18. pierce 2 or 3 times with a fork and brush tops with a beaten egg
  19. Bake on 180 Degrees for aprox 20 min or until the tops are golden
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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