spicy empanada recipe
- 25g butter
- 1 shallot, finely chopped
- 1 large red pepper, about 200g, finely diced
- 2 tsp ground smoked paprika
- 200g ground beef or lamb
- 500g of savoury pastry, we use a water paste more crispy
- 1 egg, beaten
- 1 tsp Papa Djabs Hot Sauce
- 1 tsp of chopped chives
- 1 tsp of toasted cumin seeds
way to go
- Preheat the oven to 200°C, gas mark 6. Melt the butter in a frying pan, then add the meat and cook over a low heat for about 10 minutes until browned add shallots and red pepper, then cook, stirring, over a medium heat for 2-3 minutes. Season with salt and pepper and smoked paprika. Leave to cool for about 20 minutes then add the chives and cumin.
- Meanwhile, roll out the pastry to 3mm thickness, then cut out about 18 rounds, using a 10cm cutter
- Spoon a little of the filling onto one side of each round and brush the edges with beaten egg. Fold over to form a crescent shape and pinch the edges together firmly.
- It is possible to fry at this point, some tapas bars in Spain do,if you prefer to bake them brush with egg and cook for 10-15 minutes, or until golden. Allow to cool if you can and serve withcold beer and Papa Djabs Sweet Chilli Sauce.
