CORDOBESA

 PREPARATION TIME: 40 MINUTES RESTING TIME

 RESTING TIME (OPTIONAL): 24 HOURS

 COOKING TIME: 50 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of puffed dough

FILLING

600 g (1 lb 5 oz) beef eye fillet

2 onions, diced

1 red capsicum (pepper),

olive oil

3 tomatoes, peeled, seeded and chopped

salt, black pepper

1½ tablespoons ground cumin

3 teaspoons sugar

3 tablespoons raisins

3 tablespoons pitted green olives, sliced

6 spring onions (scallions), green part only, chopped

FOR FRYING

1.5 litres (52 fl oz/6 cups) sunflower oil

FILLING

Cut the meat into thin strips. Bring a saucepan of water to the boil and blanch for 3 minutes. Drain and set aside.

Sauté the onion and capsicum in a flameproof casserole dish with a little oil for 5 minutes, or until softened. Add the tomato and cook for 10 minutes over medium heat. Add the meat and cook for a further 5 minutes. Season with salt, pepper, cumin and sugar. Add the raisins and olives.

Let the filling rest for 24 hours in the refrigerator, if possible, for a more intense flavour. Stir the spring onion into the mixture before assembling the empanadas.

ASSEMBLY

Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch) and cut out circles with a 14 cm (5½ inch) cutter. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘carne’ decoration or an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

In a saucepan or deep-fryer, heat the oil for frying to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Add a few empanadas to the oil, and fry for 5 minutes, or until browned. Remove from the oil and drain on paper towels. Repeat this process with the remaining empanadas. Allow them to cool for a few minutes before serving.

REGIONAL RECIPE

This recipe comes from the north of Argentina, from the province of Córdoba.