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Tuna and olive empanadas

<p>An empanada is a popular pastry in Latin America and Spain. The name comes from the Spanish verb empanar which means to wrap or coat in bread.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 20-24</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span> </strong><br /> <em>For the smoked paprika pastry</em></p> <ul> <li>420g flour</li> <li>1 teaspoon sweet smoked paprika</li> <li>1 teaspoon salt</li> <li>150g unsalted butter, diced</li> <li>75g cream cheese</li> <li>1 egg, lightly beaten </li> <li>1 tablespoon cider vinegar</li> </ul> <p> </p> <p><em>For the filling</em></p> <ul> <li>425g can tuna in oil</li> <li>1 onion, finely chopped</li> <li>1 clove garlic, finely chopped</li> <li>½ red chilli, finely chopped</li> <li>2 anchovies, chopped</li> <li>½ teaspoon sweet smoked paprika</li> <li>1 roasted red pepper (from a jar), chopped</li> <li>2 tablespoons capers</li> <li>¼ cup olives, pitted, roughly chopped</li> <li>2 tablespoons finely chopped flat-leafed parsley</li> <li>3 eggs, 2 hard-boiled and roughly chopped, </li> <li>1 lightly beaten with a little water </li> <li>Chutney to serve (optional)</li> </ul> <p> </p> <p><strong><span style="text-decoration: underline;">Method:</span> </strong></p> <p><em>For the smoked paprika pastry</em></p> <p>1. Sift the flour, paprika and salt together then put into a food processor with the butter and cream cheese. Blitz briefly to a coarse crumb so bits of butter are still visible. <br /> <br /> 2. Add the egg and vinegar and enough iced water for it to just come together (start with ¼ cup then add by the tablespoon as necessary, up to about ½ cup). <br /> <br /> 3. Tip onto a clean bench and bring together. Wrap in plastic wrap and refrigerate for at least 30 minutes. <br /> <br /> 4. Divide the dough in 2 and roll out each piece between 2 layers of baking paper, lightly dusting with flour, to 3mm thick.<br /> <br /> 5. Cut the pastry into 12cm rounds, re-rolling the scraps and cutting again. Refrigerate the pastry rounds for at least 30 minutes before using.<br /> <br /> <em>For the filling</em></p> <p>1. Drain the oil from the tuna, reserving 2 tablespoons. Heat a frying pan, add the reserved tuna oil and the onion and fry for 10 minutes or until soft. <br /> <br /> 2. Add the garlic, chilli and anchovies and fry for a few more minutes then add the paprika and cook for another minute. <br /> <br /> 3. Add the roasted pepper, capers, olives and tuna and stir to combine. Remove from the heat and stir in the parsley and hard-boiled eggs. Cool before using.<br /> <br /> 4. Spoon 1 tablespoon of filling into each pastry round and brush the edges with egg wash. Fold the pastry upwards at 3 evenly spaced points so they meet in the middle. (It's easiest to bring 2 sides together, pinch together, then bring up the third side.) <br /> <br /> 5. Seal the edges tightly to prevent them from opening during baking. Alternatively, you can fold the rounds in half into semicircles and crimp the edges together. <br /> <br /> 6. Put the empanadas onto a baking paper-lined tray and refrigerate until ready to cook – it's best if they can have 30 minutes in the fridge before baking. </p> <p>When ready to bake, preheat the oven to 200°C and brush the empanadas with the egg wash. Bake for 20-25 minutes or until the pastry is golden. Serve with chutney, if desired.</p> <p><em>Written by Ginny Grant. First appeared on<a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;"><strong> Stuff.co.nz.</strong></span></a></em></p>

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Beef empanadas

<p>This recipe descends from the Argentine way of making these little meat pies, but they can be made with a variety of fillings. They are the perfect bite-sized snack and savoury warmer for the cooler months.</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>100g lard or butter, plus more for brushing tops</li> <li>1 ½ teaspoons fine sea salt</li> <li>750 grams all-purpose flour, about 6 cups, more as needed</li> </ul> <p><em>For the filling</em></p> <ul> <li>500g beef chuck, in 1/8-inch dice (or very coarsely ground)</li> <li>Salt and pepper</li> <li>Lard or olive oil, or a combination, for sautéing</li> <li>1 cup diced onion</li> <li>50g diced chorizo</li> <li>250g pound potatoes, peeled and diced</li> <li>4 garlic cloves, mashed to a paste</li> <li>2 teaspoons chopped thyme</li> <li>2 teaspoons chopped marjoram or 1 teaspoon oregano</li> <li>1 tablespoon tomato paste</li> <li>1 tablespoon pimentón dulce or paprika</li> <li>Large pinch cayenne</li> <li>Beef or chicken broth, as necessary, or use water</li> <li>½ cup chopped scallions, white and green parts</li> <li>¼ cup chopped pitted green olives</li> <li>2 hard-cooked eggs, sliced</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>Make the dough: Put 2 cups boiling water, 100g lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.</li> <li>Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.</li> <li>Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.</li> <li>Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelised bits.</li> <li>Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavour (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.</li> <li>Divide chilled dough into 30g pieces and form into 5cm diameter balls. Roll each piece into a 11cm circle. Lay circles on a baking sheet lightly dusted with flour.</li> <li>Moisten outer edge of each round with water. Put about 2 tablespoons filling in the centre of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.</li> <li>Heat oven to 190 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 2cm apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;">h<a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">ead to the abcshop.com.au to order your copy now</a></span>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/news/news/2016/03/thai-beef-salad/"><span style="text-decoration: underline;"><em><strong>Thai beef salad</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/02/meatball-salad-with-pineapple-salsa/"><span style="text-decoration: underline;"><em><strong>Meatball salad with pineapple salsa</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2015/12/chunky-steak-pie/"><span style="text-decoration: underline;"><em><strong>Chunky steak pie</strong></em></span></a></p>

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