Name: Spiced Beef Empanadas with Tomato Salsa & Lime Sour Cream by Gary O'Hanlon
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 400g all purpose flour; 170g cubed butter, cold; 1 egg; 1/2 tsp salt; 70g water; 2 eggs; Splash of milk; 500g cubed beef (passed through the Kenwood Chef Titanium Meat Grinder twice) (See Tip 1 in Chef's notes); 1 red chilli, finely diced; 1 small white onion, finely diced; 1/2 red pepper, diced small; 8 sprigs fresh coriander, chopped; 2 spring onions, washed and sliced thinly; Salt and pepper to taste; 2 potatoes, boiled and mashed; 4 ripe plum tomatoes (See Tip 2 in Chef's notes), quartered, de-seeded then diced small; 1/2 red onion, finely chopped; Juice of 1 lime; Generous pour of olive oil (if you prefer the salsa a bit more wet, use more oil); Salt and pepper to taste; 8 basil leaves, sliced wafer thin; 4tbspn Thick sour cream; Juice of 1 lime; Zest of 1/2 lime; Three twists Cracked Black Pepper; 2 Pinches Salt

Spiced Beef Empanadas with Tomato Salsa & Lime Sour Cream by Gary O'Hanlon

Serves: 4

Category: Beef

Cuisine: Mexican

Chef: Gary O'Hanlon

Course: Starter

Machine: Food Processor, Mixer

Total time (min.): 50

I adore empanadas. For years I made this dish whilst I cooked in Boston. One of the reasons I love them is because you can put whatever you like into the filling, just like a ravioli. I’ve gone with a tomato salsa and lime sour cream as they work really well with the spiced beef. Feel free to up the spiciness of this dish by adding a pinch or two of dried red chilli flakes. Should you make them spicier my advice would be to make extra lime sour cream and it will balance out the spice.

Spiced Beef Empanadas with Tomato Salsa & Lime Sour Cream by Gary O'Hanlon

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