Salami and Buffalo Mozzarella empanadas

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.

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.

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.