Our summer holidays are nearly over, and everyone is thinking about getting organised for returning to work/school. At the stores I’m seeing interesting and colourful new lunchboxes! Always a sign school is just around the corner. So it’s a good time to get back into doing some bento blogging! I missed you!
I was making my customer newsletter (for my Thermomix customers) and thought I’d do a lunch special this month, with parmesan olive scrolls, etc. And then I got thinking about empanadas, those tasty little pastry pockets which are so delicious at room temperature, and therefore the perfect lunch! So thought I would adapt to the Thermomix. If you don’t use Thermomix, just prepare the ingredients by hand/on stovetop. The inspiration for the dough (which I have adapted slightly) is from a lovely blog I newly discovered, Lobstersquad! You will find it here, or now, on my Blogroll.
Pepper Beef Empanadas
- 80g white wine, 45g butter, 80g olive oil: heat 1 minute, 50 degrees, speed 1
- Add 40g water, 450g all purpose flour, mix 20 seconds speed 6.
Add extra water or flour if necessary to make a cohesive dough.
Knead setting for 2 minutes. Rise one hour.
Pepper Beef Filling
- Add 30g olive oil, cook on Varoma temp for 3 minutes.
- Set for 7 minutes at Varoma temp. Crumble in 300 g minced beef through the hole while machine is running. Also add 1 heaped tablespoon paprika, 1 teaspoon oregano 1/2 teaspoon each cumin and coriander. Add salt and pepper.
- When cooked remove to bowl to cool. Add one each very thinly sliced onion and capsicum (red pepper) to TM bowl with 20g olive oil.
- Cook on Varoma for three minutes. Add to beef.
- Divide dough into 12 parts, stretch and press each out into a round shape about 15 cm in diameter.
- On one side of dough place a heaped tablespoon of filling. Fold over and roll in edge to seal. Seal further by pressing with a fork. Place on baking paper covered cookie sheet. Using a fork, make holes in the dough (wiggle the fork around so they go through!) Rise half an hour.
- Preheat oven to 200. Bake 15 minutes. Empanadas can be frozen once cooled.