Munch these tasty mini pies! They are crunchy, spicy, juicy! What else a man can ask for? Freeze them for up to 3 months wrapped individually and fry or bake whenever you want to spice up your snack time. No need to thaw!
Serves: 15 pies Preparation: 30′ Cooks in: 40′ Ready in: 1h + 10′
Ingredients
For the dough:
3 cups all purpose flour + extra for dusting
1 tbsp baking powder
2 tsp sugar
1 pinch salt
½ cup extra-virgin olive oil
1 egg
¾ cup chicken stock
For the filling:
500gr ground beef
2 tbsp extra-virgin olive oil
2 tbsp tomato paste dissolved in ⅔ cup of water
2 tbsp vinegar
2 tsp ground cumin
2 tsp chili powder
1 tsp dried oregano
3 garlic cloves, finely chopped
1 green pepper, diced
1 red pepper, diced
1 medium onion, finely chopped
1 tsp salt
oil for frying
Method
Step 1
For the dough: In a large bowl mix flour with baking powder, sugar and salt. Add oil and knead until you get a crumbled dough. In a second bowl beat egg with chicken stock and add in the bowl with flour. Knead until you get a smooth dough. Let dough sit at room temperature 30 minutes to temper.
Step 2
For the filling: In a frying pan with heavy bottom heat olive oil and cook beef on high heat, breaking up with a spoon, until browned but not completely cooked through, 6-8 minutes. Transfer to a bowl with a slotted spoon. Reduce heat to medium and sauté onion, garlic and peppers, stirring, until tender but not browned, for 5 minutes. Stir in the rest of the ingredients, season well with salt (and pepper if you wish) and simmer in medium to low heat, stirring occasionally until all liquid is absorbed. Remove pan from heat. Leave to cool.
Step 3
Divide dough in walnut-sized balls and roll out in dough rounds on a floured working surface. Cut dough using dough cutting rings. Place 2 tbsp filling in the center of each dough round. Brush water around half of outer edge of each round. Fold round over filling and pinch edges to seal. Using a fork, crimp edges. Repeat with remaining ingredients.
Step 4
Deep fry your mini pies until nicely colored on all sides. Drain on kitchen paper. Serve warm.
TIP
Use ready-made puff pastry dough for turnovers/empanadas to save you some time.
Και η ελληνική συνταγή: Empanadas, οι Αργεντίνικες κρεατόπιτες
