Argentinian Empanadas

How to make Argentinian empanadas

For the pastry

• Crumble the yeast and mix with the milk and sugar.
• Put the flour into a bowl and make a well in the centre.
• Add the egg yolks, butter and yeast mixture and knead to a smooth, heavy dough.
• Add a little more flour or milk if necessary (the dough should be neither sticky nor crumbly).
• Shape into a ball, put into the bowl, cover with clingfilm and chill overnight.

For the filling

• Heat the oil and gently cook the onion and garlic until soft.
• Add the red pepper and jalapenos and cook for 5 minutes.
• Add the meat and cook, breaking it up with a fork to brown right through. Season with salt and pepper.
• Mix together the egg, creme fraiche, tomato purée and chopped parsley and stir into the meat mixture.
• Add a few breadcrumbs if the mixture is too soft.
• Season with salt and pepper and add chilli powder to taste.
• Roll out the dough thinly on a floured surface and cut out 12-15 cm|4"-6" circles with a round cutter.
• Put a little of the filling in the middle of each circle, fold the pastry over the filling and press the edges together firmly (decorate the edges with the prongs of a fork or roll the edges over to make a decorative twist).
• Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
• Whisk the egg yolks with 1-2 tbsp water and brush over the dough.
• Place on the baking tray and bake for 15-20 minutes, until golden brown.
• Serve the empanadas hot or cold.