Friday, 23 August 2013

EMPANADILLAS DE CARNE A.K.A DELICIOUS MEAT FILLED PASTRIES


    

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These meat filled pastries are not the traditional spanish Empanadillas de carne as the traditional one uses hand made pastry dough which is thicker and has a slight chewy texture. However for those like me who want convenience, or want an easier way to make these just use pre-made puff pastry! It tastes delicious and cuts the time by half!  
These crunchy little meat filled goodness is crispy on the outside and flavourful and meaty on the inside! With most of the ingredients being staple ingredients in the kitchen you can easily whip these up and keep them unbaked and frozen, ready for another day. Just take them out of the freezer and bake them and you have another meal! 

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 [ I N G R E D I E N T S ]
1 x Packet Puff Pastry
250g x minced meat
Tomato Sauce [ see recipe below ]
3 tsp Worcester Sauce
A few drops of Tabasco Sauce
1  x Beaten Egg
Salt
[ S P A N I S H  T O M A T O  S A U C E ]
1 tbsp olive oil
1 x Onion
1 x clove of garlic
6 x Tomatoes
Salt
Sugar
Pepper

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 [ D I R E C T I O N S ] 
SPANISH TOMATO SAUCE
1. Preheat oven at 180 Degrees.
2. Saute the onion and garlic in the oil and season with salt and sugar and pepper.
3. When the onion is transparent add in tomatoes.
4. When cooking, crush the tomatoes with the slotted spoon.
5. If you have time, cook for 2 hours so sauce thickens and is very strong in flavour.
6. If you don’t have 2 hours, just put on medium heat, cover and cook for 30mins, and keep stirring and checking so it doesn’t stick to the bottom.
7. Taste to see if it needs more seasoning. Season as desire. I like mine sweeter so I tend to add more sugar.
8. OPTIONAL – Pass the sauce through a sieve to get a liquid texture. Personally I like to eat bits of onion so I keep it the way it is. 

MEAT FILLED PASTRIES
1. Cook mince meat with the tomato sauce and the worcester sauce. 
If required, add a few drops of Tabasco to taste. Season with salt. 
2. Spread out the dough and form into round shapes or slice square out of the puff pastry. 
3. Divide the filling between them and close them, sealing them with a bit of egg
4. Mark the edges with a fork.
5. Brush with egg wash then place in the oven. 
6. Bake for 15 min or until the pastry is golden and puffed up! 
This is the perfect golden colour.
My amazing kitchen hand helpers!

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