How to make beef empanadas recipe
 These beef empanadas are a tasty way to cook minced beef. 1 tbsp olive oil1 onion, chopped1 garlic clove, crushed1 carrot, finely chopped225g/8oz extra lean beef mince1 tbsp tomato purée¾ tsp ground cumin1 tsp chilli powder1 medium potato, peeled, cut into cubes100ml/3½fl oz dark Mexican beer, brown ale or stout salt and freshly ground black pepper 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 1 carrot, finely chopped 225g/8oz extra lean beef mince 1 tbsp tomato purée ¾ tsp ground cumin 1 tsp chilli powder 1 medium potato, peeled, cut into cubes 100ml/3½fl oz dark Mexican beer, brown ale or stout salt and freshly ground black pepper 225g/8oz plain flour, plus extra for dusting½ tsp turmeric½ tsp chilli flakes75g/3oz chilled butter, cut into cubespinch salt50ml/2fl oz milk1 free-range egg yolk1 free-range egg, beaten 225g/8oz plain flour, plus extra for dusting ½ tsp turmeric ½ tsp chilli flakes 75g/3oz chilled butter, cut into cubes pinch salt 50ml/2fl oz milk 1 free-range egg yolk 1 free-range egg, beaten sweet chilli dipping sauce sweet chilli dipping sauce Method Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened.Add the mince and fry for 3-4 minutes, until golden-brown all over.Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes.Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked.Remove from the heat and leave to cool.For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough.Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour.Preheat the oven to 200C/180C Fan/Gas 6.Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter.Place a spoonful of the filling into the centre of each pastry circle.Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside.Mark around the edges of the sealed pastry with the tines of a fork.Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot.To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened. Add the mince and fry for 3-4 minutes, until golden-brown all over. Add the mince and fry for 3-4 minutes, until golden-brown all over. Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes. Add the tomato purée, cumin and chilli powder, stir well and cook for 3-4 minutes. Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked. Add the potatoes and the beer and bring to the boil. Reduce the heat and simmer for 25 minutes, or until potatoes are cooked. Remove from the heat and leave to cool. Remove from the heat and leave to cool. For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency. For the pastry, place the flour, turmeric, chilli flakes, butter and salt into a food processor and pulse to a breadcrumb-like consistency. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough. Add the milk and egg yolk and pulse together until the mixture just comes together as a dough. Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour. Turn the dough out onto a lightly floured work surface and knead for a few minutes, then wrap in cling film and transfer to the fridge to chill for an hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter. Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter. Place a spoonful of the filling into the centre of each pastry circle. Place a spoonful of the filling into the centre of each pastry circle. Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside. Brush the edge of one half of each of the circles with some of the beaten egg, then fold over the other side and seal - make sure you don't trap any air inside. Mark around the edges of the sealed pastry with the tines of a fork. Mark around the edges of the sealed pastry with the tines of a fork. Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot. Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes, or until the pastry is cooked and the filling is hot. To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre. To serve, place the empanadas onto a large serving plate with sweet chilli dipping sauce in a bowl in the centre.