Barbie Argie Empanadas


BBC Good Food

Argentina
Empanadas are spicy Argentinian patties traditionally served with
chimichurri, but I prefer them with good old brown sauce. Serves 6

500g/1 lb 2oz plain flour
1/2 tsp salt
125g/4 1/2oz butter, melted
1 egg, beaten
200ml/7fl oz warm water salad, to serve
For the filling
1 tbsp vegetable oil, plus extra for brushing
350g/12oz minced chicken
4 spring onions, finely chopped
1 tbsp paprika
1/2 tsp dried chilli flakes
2 tbsp tomato puree
1/4 tsp ground cumin
50g/2oz small seedless raisins
2 hard-boiled eggs, roughly chopped
50g/2oz pitted green olives, roughly chopped

Sift the flour and salt into a large bowl. Stir in the butter and half
the egg (you don't need the rest for this recipe), then gradually work
in enough warm water to make a firm dough. Knead vigorously for 5-10
minutes until the dough is smooth; cover with a cloth and allow it to
rest for 15-30 minutes.
Make the filling: heat the oil in a large pan and cook the chicken,
onions and paprika for 4-5 minutes until browned. Stir in the chilli
flakes, tomato puree, cumin, raisins, eggs and olives. Simmer for 5
minutes. Season and leave to cool.
Roll out the dough to a thickness of about 3mm/1/8in. Cut out 24
circles (use a saucer as a template), 12cm/4 1/2in in diameter. Divide
the filling between the dough circles and moisten the edges. Fold over
to enclose the filling, then press down well to seal.
Brush the empanadas with a little oil and cook over medium coals for
4-5 minutes on each side until golden. Serve warm with salad.

Ainsley's big cook out



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