Ich liebe Empanadas und es gibt sie in vielen verschiedenen Varianten auf der ganzen Welt, unter anderem in Spanien, Kolumbien und Argentinien. Hier ist ein Rezept für die philippinische Art mit einer leckeren Rindfleischfüllung und knusprigem Teig außen. Guten Appetit!
Category
Snack
Servings
4
Prep time
2 hours 30 minutes
Cook time
10 minutes
I love empanadas and there are many different variations across the world including Spain, Columbia and Argentina. Here is an empanada recipe for the Filipino style with a tasty beef filing and crunchy dough on the outside. Enjoy!
Ingredients
- 300g (10.6 oz) flour
- 14g (1/2 oz) sugar, plus 1 tbsp for the filling
- 7g (1/4 oz) salt, plus extra for seasoning
- 90g (3.2 oz) cold butter, diced
- 1 egg
- 500g (1.1 lbs) beef mince
- 1 onion, diced
- 2 carrots, diced
- 6 cloves garlic, finely diced
- 200g (7 oz) frozen peas
- 50g (1.8 oz) raisins
- 2 tbsp tomato paste
- 2 tbsp fish sauce
- 100ml (3.4 fl oz) beef stock
- beef tallow or oil, for frying
Directions
In a large bowl, mix together the flour, 14g sugar, and 7g salt. Add the cold butter and use your fingertips to rub it into the flour until you achieve a sandy texture. Incorporate the egg and gradually add just enough cold water (about 3 tablespoons) to bring the dough together into a cohesive mass.
- Shape the dough into a large disk, cover, and let it rest in the fridge for at least 1 hour.
- While the dough is resting, start on the filling by browning the beef mince in a hot pan with a pinch of salt for 3-4 minutes. Remove from the pan and set aside.
- In the same pan, cook the onions and carrots for 2-3 minutes until they start to soften and colour. Add the garlic, then return the beef to the pan along with the peas, raisins, tomato paste, fish sauce, 1 tablespoon of sugar, and beef stock. Mix well and cook for 6-8 minutes, or until the liquid has almost completely evaporated. Remove from the heat and allow to cool completely before filling the empanadas.
- After the dough has rested, remove it from the fridge and roll it out. Fold it like a letter for an envelope and roll out again. Turn 90 degrees and repeat the folding step. Place back in the fridge to rest for another hour.
- When ready, divide the dough into 8 pieces (about 55g or 2 oz each) and roll them into balls. Then, roll each ball into a round disk about the size of a coaster.
- Place some of the cold filling on one half of each disk, then fold over to create a half-moon shape. Crimp the edges tightly to ensure a good seal.
- Fry the empanadas in beef tallow or oil at 180°C (356°F) for 6-7 minutes or until golden brown.
