Empanadas

Name: Empanadas
Ingredients: 4 oz (110 g) butter; 1 egg, beaten; A little meat stock; Sea salt and freshly ground black pepper; 1 medium potato, finely chopped; 8 oz (225 g) lean mince; 1 onion, finely chopped; ½ teaspoon salt; 1 teaspoon baking powder; 2 oz (50 g) lard; 8 oz (225 g) plain flour

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Throughout Latin America these little turnovers or pies are to be found and their variations are infinite. In the elegant cafés of Buenos Aires they are often served as appetisers. They can be filled with meat, fish, shellfish, whatever you have or, as here, with a mixture of minced beef and potatoes.

Ingredients

For the Pastry

4 oz (110 g) butter
2 oz (50

Starter
May

Method

Make the pastry using, if you have one, a food processor; otherwise, rub the fats into the sifted flour, baking powder and salt and mix to a stiff dough with a little cold water. Refrigerate for half an hour, then roll out and cut into 6-inch circles.

Mix the onion and potato with all the other