Empanadas

South American dish empanandas sounds very much like central American
dish enchilada;.however they are poles apart when it comes to cooking.
I am amazed how some food types are common in so many countries.
Empanadas are very much like curry puffs in the far east and samosa in
south Asia.

Ingredients:

Short crust pastry
1 1/2 cup of plain flour
120 gms chopped chilled butter
pinch of salt
2 chilled eggs
1 tsp chilled water

Stuffing
500 gms of lamb/beef mince
1 tsp cinnamon powder
2 tsp sweet paprika
1 brown onion
1 cup chopped shallots
salt to taste
1 tbsp vegetable oil
100 gms butter
1 cup chicken stock
10 stuffed olives cut in half
2 boiled eggs roughly chopped
Handful of sultanas/raisins/chopped dates

Mix the flour, finely chopped butter and pinch of salt in a food
processor until the mixture resembles bread crumbs. Beat the eggs and
add chilled water to the eggs. Pour the eggs slowly in the flour
mixture while mixing the ingredients in the food processor. Wrap the
pastry dough in a cling wrap and refrigerate for 2 hours.

Heat the oil and butter in a pot. Add the onion and shallots to the
oil and fry until translucent. Add the mince and fry until brown. Add
the cinnamon, paprika and salt. Simmer for 5 mins and add the chicken
stock. Reduce until the mixture becomes dry and cool to room
temperature.

Make small balls of pastry and roll to make it flat. Place the chopped
olives, sultanas and eggs in the centre of the pastry sheets. Add 1
tbsp of lamb mince mixture and crimp the edges. Place the empanadas in
a baking tray and spray/brush with oil.Bake for 25 mins until the
pastry becomes golden brown.