Name: Beef Empanadas
Yield: Makes 12
Cuisine: Argentina
Ingredients: 100 ml milk; 2 tablespoons olive oil; 1 large onion, finely chopped; ½ teaspoon smoked paprika; ½ teaspoon sweet paprika; ⅔ teaspoon salt; 1 teaspoon dried oregano; 1 red pepper, deseeded and finely chopped; 1 large garlic clove, grated; 1 teaspoon cumin; 500 g sirloin beef fillet, finely chopped; 2 teaspoons baking powder; 450 g plain flour, plus more for dusting; 2 medium eggs; ½ teaspoon salt; 12-15 Manzanilla olives, pitted and chopped; ¼ teaspoon black pepper; 130 g unsalted butter, chilled; 2 tablespoons flat leaf parsley, finely chopped

Preparation info

Makes
12

Difficulty
Medium

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

Jose Luis and Hernan conceptualised Moo Cantina as a restaurant that was more ‘fun dining’ than ‘fine dining’. They opened first in nearby Spitalfields, before branching out to Brick Lane. These classic beef empanadas have always been on the menu and are an Argentinian staple - parcels of lightly spiced meat, traditionally finely chopped rather than minced, and mixed with fresh and dried herbs. There’s piquancy from the olives and peppers and smokiness from