http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

These empanadas have a hearty beef and lentil filling encased in crisp pastry crust flavoured with smoked paprika that I have adapted from Savoring Time in the Kitchen. Thanks, Susan!

Empanadas are popular throughout South America and traditionally these little meat pies are fried, but I prefer to make them slightly healthy by baking them. Serve these as appetizers at parties or as a simple lunch or dinner.
Minced Beef FillingPastry Dough

1 tbsp Butter
1 Onion, diced
1 clove Garlic, minced
350 g Minced beef
1 tsp Smoked paprika powder
1 tsp Ground cumin
1/2 tsp Chilli flakes 150 g Puree tomato
150 g Cooked lentil leftover
2 tbsp Sultanas
A handful of green olives, pitted and chopped
Salt and pepper to taste

260 g Spelt bread flour
1 tsp Smoked paprika
1 tsp Sea salt
110 g Butter
1 Large egg, beaten
80 ml Ice water

For the filling: Heat butter in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high. Add minced beef and cook, stirring to break up any lumps, for 3 minutes or until browned. Stir in the paprika, cumin and chilli. Cook until aromatic. Add tomato puree, lentils and sultanas. Simmer until sauce thickens, about 6 minutes. Stir in chopped olives and season to taste. Cool completely.
For the empanada dough...