As you may have noticed, I have sort of neglected this blog for some time now. The kids are whats taking most of my time and the fact that sometimes, out of sheer exhaustion, I would just leave my post to my to do lists (which sometimes would be so long I wouldn't be able to get them all done)...

Here are the ingredients for the filling:

• 500g pork mince & 500g beef mince
• 1 1/2 cup diced potato
• 3/4 cup frozen peas
• 1/2 cup raisin/sultanas
• 3/4 cups diced red capsicum (red bell pepper)
• 1/2 cup diced carrots
• 2 tbsp minced garlic
• 1 medium onion finely chopped
• 1 tbsp Worcestershire sauce
• 1 tsp sugar
• salt & pepper to taste
• sliced hard boiled egg (optional)

Ingredients for the pastry:

• 2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp sugar
• 1/2 cup butter diced (cold but not frozen)
• 6 tbsp water

To achieve this:

• Saute the pork and beef mince in garlic and onion until brown
• add the seasoning (salt & pepper & Worcestershire sauce & sugar)
• when the mince are cooked, add the potato, peas, sultanas,carrots, capsicum until cooked
• remove from heat and let it cool

Now we are ready to make the pastry:

• combine the flour, baking powder, salt & sugar in a bowl
• place the butter in the flour mixture and using a fork cut the butter into the flour until they are incorporated (butter would be like the size of a baby pea)
• add water a tablespoon at a time while tossing the flour mixture with a fork until all flour are moistened and can be formed into a ball
• wrap the bowl with a cling wrap and refrigerate for at 30 mins

Take the mixture out of the bowl and cut a small portion and roll it into a round shape (or in my case as close to a round shape hahaha)

Place the cooled mince mixture in the middle of the pastry and top it with a slice of egg if you wish. As I said, you need not have it perfectly done (see my one) as long as you can close the pastry - and this I have done my using the edge of a fork but you can also crimp the sides if you can (in my case I chose the faster alternative).

Place in a greased tray. I brushed some egg wash (beaten egg + milk) on top to make it brown when it finished baking. Bake them for 20 minutes in 180C. You might find that the mince mixture I mentioned above would be heaps for the pastry so just make another batch of pastry or place the mince mixture in the fridge for another time.

You may also want to change the meat to flaked chicken or turkey or maybe use your leftover roast meats - its all up to you. This may well be just a guide for when you make your own... as I always say, don't be afraid to experiment - your kitchen is your domain so make the most out of it...

enjoy and let me know how you find this.... mr k and the kids sure enjoyed this one... yummy to the tummy and if you make a big batch you can easily freeze the unbaked empanada for when you cant think of what to cook - just add some salad and it becomes a meal....

Labels: baking, food