Wine, Tango and Passion!

• olive oil
• 21 oz onion (double the beef weight) (600 gr), chopped
• 1 red capsicum, cut into cubes
• 1 tsp chili flakes
• 1 tbsp cumin powder
• 2 tbsp sweet paprika
• 1/2 cup white wine
• 10.5 oz minced beef meat (300 gr)
• 3/4 cup green part of spring onion, chopped
• 3/4 cup green olives, roughly chopped
• 1/2 cup parsley, finely chopped
• 3 hard boiled eggs
• salt to taste
• black pepper to taste

• 3.5 oz unsalted butter (100 gr), room temperature
• 1 egg , room temperature
• 2 tsp salt
• 3-3/4 cups bread flour plus 1 -1/2 tbsp more (500 gr)
• 2 tbsp olive oil
• 1/2 cup warm water plus 1 tbsp + 2 tsp more (150 ml)

Using low medium fire, heat some olive oil in a pan, add in the onion and a pinch of salt and cook for 10 minutes until they’re a bit soft. Add in cubed red capsicum and continue cooking for 20-30 minutes until they’re really soft, stirring frequently.

Add in chili flakes, sweet paprika and cumin, cook for 1 minutes until the powdery taste is gone. Add in wine and cook for 30 seconds until the alcohol evaporates. Add in minced beef, salt and black pepper. Cook just until the beef is almost done. That’s going to ensure juicy empanada later. Put in a container and aside to cool.

Once cooled, add in chopped spring onion, olives, parsley and give it a good mix. Sprinkle chopped eggs on top and keep in the fridge for 2 hours before using.

In a stand mixer bowl and using a paddle attachment, add in butter and whisk until fluffy. Add in egg and mix until well combined. Add in salt and 1/3 of flour. Whisk to combine and keep adding 1/3 of flour, mixing well to combine each time.

Switch to dough hook. Add in oil, water and knead for 10 minutes. Form dough into a ball, place in a container, cover with cling film and leave to rest in the fridge for 2 hours. Take out 15 minutes earlier before using.

Take out the dough and divide into 20 balls. Place the balls in a container to make it easier. Keep them covered with cling film while using to prevent them getting dry.

Take one ball and roll it out with a rolling pin to a more or less hand size. Put 1 tbsp filling on top, fold the dough. pinch the seam to seal and climp all the way around. Repeat the same for the rest of the balls. Place them on a baking tray with baking sheet.

Bake at 375°F in a preheated oven for 20-30 minutes or golden brown and fully cooked.

Serve hot and eat with precaution.