Enjoy this staple from South America, with a surprising twist of Mediterranean flavours, too.
Salami, buffalo mozzarella and herb empanadas, chimichurri
Empanada dough
Ingredients
1kg plain all purpose flour
25g salt
160ml sunflower oil
350ml water
Method
Combine the plan flour with 25g of salt in a bowl.
Add the sunflower oil and water, and then mix with a wooden spoon.
Turn out onto a lightly floured work surface and knead for 10-15 minutes until smooth. Wrap in plastic wrap and refrigerate for 2 hours.
When ready to use, roll out thinly on the dough break machine or with an old fashioned rolling pin, then cut into appropriate sized rounds. The top of a drinking glass will work if you don’t have dough cutters at home.
Empanada filling
Ingredients:
300 gm Salami diced
3 Buffalo mozzarella balls diced
1 large onion finely chopped
1 red capsicum finely diced
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp dried oregano
10g fresh parsley finely chopped
5g fresh basil chiffonade
Salt to taste
Black pepper to taste
Beaten egg yolk for assembly
Method:
In a pan, heat some oil and sauté the onion, capsicum and salami until soft. Add the ground cumin, smoked paprika and dried oregano and cook for another 3 minutes. Remove from the heat and when cool, fold with the diced buffalo mozzarella balls and the herbs and season to taste.
To make, place the filling on one side of the empanada round then brush the edge with beaten egg yolk. Fold the other side of the pastry over and crimp with the back of a fork.
To cook, deep fry until golden as needed.
Chimichurri sauce
Ingredients:
35g parsley leaves, chopped
3 small garlic cloves, crushed or minced
1 tsp ground white pepper
2 tsp chilli flakes
4g dried oregano
10 mint leaves, chopped
2 lemons zested and juiced
20 ml sherry vinegar
1 tbsp smoked paprika
200 ml warm water
300 ml vegetable oil
Method:
Mix all ingredients together and season to taste. Serve in a small white bowl and enjoy with the empanadas.
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