Argentinian Beef Empanadas Recipe

Ingredients

• A beef short rib (usually 300g - 400g with the bone in). Chunks of casserole or stewing beef eg. shin can be used as well
• 1 tsp salt
• 1 tsp ground cumin
• A bulb of garlic
• An onion, finely sliced
• A red pepper, finely diced, or some dried pepper flakes
• 2 tbsp tomato puree
• 1 tsp paprika
• 2 tsp dried oregano (or a good handful if using fresh)
• 1⁄4 tsp cayenne pepper (optional)
  
• Freshly ground black pepper
• A red pepper, finely diced

Pastry and assembly:

• 250g approx.. shortcrust pastry, ready made or ready rolled is perfect for this.
• An egg yolk mixed with a little milk
• A tbsp or two of seeds - sesame and nigella seeds are good

How to make Empanadas:

1. Season the beef with salt and ground cumin. Heat a pan and cook the beef until browned. This can also be done on the AGA boiling plate or on the floor of the roasting oven.
2. Lift out the browned beef. Then with the pan off the heat, put the sliced onions and diced pepper in the pan, add 2 tbsp tomato puree, 1 tsp paprika, 2 tsp oregano and a pinch or two of cayenne pepper. Stir to combine then place the beef on top of the onions. Cook in the slow cooker or slow cook in the AGA simmering oven for 6 hours or overnight.
3. Once cooked, remove the bone and any gristly bits. Use 2 forks to shred the meat and combine with the seasoned and spiced juices. Cool and use to fill the empanadas. Taste and season with salt and pepper as needed. If you using a conventional oven, make sure to preheat your oven to 200 °C.
4. To assemble the empanadas, roll out the pastry, if needed, to the thickness of a pound coin. Cut into circles 11cms diameter. Brush round the edge with a little water to moisten. Place a tbsp. of filling into the centre of each circle of pastry, fold over the pastry so that the moist edges meet and pinch or press with a fork to seal the edge.
5. Repeat with the remaining pastry and filling. Unused filling can be frozen and makes a delicious filling for tacos and burritos too.
6. Brush each empanada with the beaten egg and milk mixture, sprinkle with seeds or dip the crimped edge in the seeds and place on a baking tray. The AGA cold plain shelf is perfect here.
7. Bake in the fan oven at 200 °C or the AGA roasting oven for 20 mins until browned on top. Serve warm or at room temperature with chimichurri sauce (see recipe below).

Note: Suitable for freezing, either use the filling, or the assembled empanadas uncooked or fully cooked. Allow an additional 5 mins if cooking from frozen.

Casserole Beef Empanada Filling

1. Put a little olive oil in the pan and add the onion. Cook on the boiling or simmering plate or briefly on the floor of the roasting oven until softened and lightly coloured.
2. Add 2 cloves crushed garlic and diced pepper and cook for a few minutes until softened. Add 1 tsp each cumin, paprika and oregano, 1/2 tsp salt and 1/4 tsp cayenne pepper if using. Stir then add the beef back to the pan.
3. Taste and season with salt and pepper then cook in the simmering oven (or fan oven at 140°C) for 2 hours until tender and tasty. Set aside to cool, shred the cooked beef mixture finely with two forks or roughly chop in a food processor.
4. Make sure to taste and season with salt and pepper before filling your empanadas. Assemble as stated in the recipe. Serve warm or at room temperature with the chimichurri sauce.

Chimichurri Sauce

1. An authentic spicy South American sauce that will pairs well the empanadas or as a marinade for meats prior to grilling. Simply combine 50g finely chopped parsley with 3-4 cloves of minced garlic, 2 tbsp red wine vinegar, 2 small finely chopped red chillies (deseeded), 1 tsp of dried oregano, 1 tsp of sea salt into a bowl.
2. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

AGA Cookery Demonstration

For more content from Naomi Hansell, visit Naomi's page on Instagram @nahansell_inspiringcooking.

Our next live online AGA demonstration with Naomi Hansell is on the Thursday 23rd March 2023 via Zoom. Please contact us here or email info@edwardsandgodding.co.uk to book your place today