THE FIRE-STUNG PASTRY-PULP

(Our Play on Beef Empanada Filling)

THE FIRE-STUNG PASTRY-PULP

Ingredients: 500g Beef mince, 1 Large onion (minced), 2 cloves Garlic, 50g Green olives (chopped), 1 tsp Cumin, 1 tsp Smoked paprika, 0.5 tsp Chili powder, 2 tbsp Tomato purée, 50ml Beef stock, 1 tbsp Raisins...

Ingredients

  • 500g Beef mince
  • 1 Large onion (minced)
  • 2 cloves Garlic
  • 50g Green olives (chopped)
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 0.5 tsp Chili powder
  • 2 tbsp Tomato purée
  • 50ml Beef stock
  • 1 tbsp Raisins

Cooking Method

  1. The Scorch Fry beef and onion on high heat until the meat is browned and fat renders.
  2. The Bloom Add garlic, spices, and tomato purée with a 30ml splash of stock; fry for 2 minutes to release the smoky perfume.
  3. The Swell Add remaining stock, olives, and raisins; simmer for 10 minutes until the liquid is absorbed into a thick, spicy pulp.
  4. The Marriage Let the mixture cool completely before using as a filling for pastries.
  5. The Final Flourish Serve finished pastries with a raw hit of fresh lime and salsa.

Cuisine: Mexican

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