THE SPICED PASTRY-PULP

(Our Play on Beef Empanadas)

THE SPICED PASTRY-PULP

Ingredients: 400g Beef mince, 1 Large onion (minced), 2 cloves Garlic, 50g Green olives (chopped), 1 tsp Cumin, 1 tsp Smoked paprika, 0.5 tsp Chili flakes, 2 tbsp Tomato purée, 50ml Beef stock, 1 tbsp Raisins...

Ingredients

  • 400g Beef mince
  • 1 Large onion (minced)
  • 2 cloves Garlic
  • 50g Green olives (chopped)
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 0.5 tsp Chili flakes
  • 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 until the smoky perfume releases.
  3. The Swell Add remaining stock, olives, and raisins; simmer for 10 minutes until the liquid is absorbed into a thick pulp.
  4. The Marriage Stuff into pastry rounds; bake at 200°C for 15 minutes until golden.
  5. The Final Flourish Serve with a raw hit of fresh lime and salsa.

Cuisine: Spanish

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