CARNE PICANTE

 PREPARATION TIME: 40 MINUTES

 RESTING TIME (OPTIONAL): 24 HOURS

 COOKING TIME: 50 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of classic dough

FILLING

1 large onion, sliced

1 red capsicum (pepper), sliced

olive oil

salt, black pepper

500 g (1 lb 2 oz) minced (ground) beef (20% fat)

4 fresh small red chillies, chopped

tablespoon aji molido

1½ tablespoons ground cumin

3 teaspoons chilli powder

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

GLAZE

3 egg yolks, beaten

FILLING

Sauté the onion and capsicum in a saucepan with a little oil over low heat for 10 minutes. Season with salt and pepper. Remove the vegetables from the saucepan and set aside.

To the same saucepan, add a little more oil and brown the meat over high heat for a few minutes. Add the onion, capsicum and chilli and cook over low heat for 15 minutes. Add the aji molido, if using, cumin and chilli powder and mix to combine.

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

Preheat the oven to 190°C (375°F/Gas 5). 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

Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving.