Empanada de Carne "El Boliche" by Chef Rulo
Empanadas
50 portions
Traditional Argentine beef empanadas with olives, spring onions and Chef Rulo's signature seasoning. Yields filling for 50 empanadas.
Ingredients
- 50 Units Empanadas Tapas by Hand
- 1000 g Onions
- 300 g Sweet Pointed Pepper
- 1000 g Beef Mince 5%
- 80 g Beef Dripping
- 50 Units Stone Free Olives
- 300 g Spring Onions Bunch
- 10 Units Eggs
- 30 g Sainsbury's Cooking Salt
- 18 g Aji Molido
- 6 g Oregano
- 7 g Black Pepper
- 10 g Rosemary
- 6 g Bay Leaves, Ground
- 15 g Tomato Puree, Double Concentrate
- 14 g Smoked Paprika
- 5 ml Liquid Smoke
Instructions
- Finely chop the onions and Romano pepper.
- Melt part of the beef dripping in a large pan and gently cook the onions until almost translucent.
- Add the chopped pepper and continue cooking until softened.
- In a separate pan, melt the remaining beef dripping and cook the minced beef just until nearly all of it has changed colour. Do not overcook it.
- Combine the cooked onions and pepper with the beef.
- If using cumin seeds, lightly toast them in a dry pan and grind them in a mortar before adding them.
- Add the salt, ají molido, oregano, black pepper, rosemary, ground bay leaves, tomato concentrate, smoked paprika and optional liquid smoke.
- Mix thoroughly without crushing or mashing the pieces of beef.
- Remove the pan from the heat and allow the filling to cool until warm.
- Finely chop only the green part of the spring onions and fold it into the warm filling.
- If using boiled eggs, olives or raisins, add them once the filling is cool enough to handle.
- Cool the filling rapidly using an inverted bain-marie: place the container in a sink or larger container filled with cold water and stir regularly.
- Cover and refrigerate the filling for at least 12 hours and no longer than 24 hours before assembling the empanadas.
- Divide the filling between 50 empanada discs measuring approximately 16 cm.
- The prepared filling can also be frozen.