Spiced Beef Pastel

Author – Marie Rayner at http://theenglishkitchen.blogspot.co.uk

Makes 15

An pastel is a small stuffed turnover, filled with spiced meat and fried. They

are also known as Empanadas .

This recipe differs in that they are baked instead of fried, so it's that little bit

healthier! They are the perfect treat to eat whilst watching the football

matches. You can bake ahead and freeze, and then reheat on the day!

Ingredients

For the Dough:

315g of plain flour, plus more for dusting (2 1/4 cups)

1 1/2 tsp fine sea salt

115g of cold unsalted butter (1/2 cup) diced

1 large free range egg

78ml of cold ice water

1 TBS white vinegar

For the Filling

1/2 pound of lean minced beef

1 TBS sweet paprika

1 TBS ground cumin

1/8 tsp cayenne pepper

1/2 small green chili, seeded and finely chopped (or to taste)

1/2 red bell pepper, seeded and finely chopped

1 TBS chopped fresh coriander

1/2 of a large onion, peeled and finely chopped

1 TBS olive oil

50g of cooked black beans (1/2 cup) well drained

50g of diced tomatoes in tomatoe juice (1/2 cup)

60g of grated strong cheddar cheese (1/2 cup)

fine sea salt and freshy ground black pepper to taste

2 large free range eggs

Step By Step Instructions

First make the dough. Sift the flour into a bowl. Whisk in the salt. Drop in the

butter bits. Rub the butter in with your fingertips until the mixture resembles

coarse bread crumbs. Beat together the egg, water and vinegar. Pour into

the flour mixture and stir gently to combine. Tip out onto a lightly floured

surface and knead gently for a few turns. Pat into a round flat disk, wrap in

plastic cling film and place in the refrigerator for one hour to chill.

While it is chilling, make the filling. Heat the olive oil in a large skillet over

medium high heat. Add the onion. Cook to soften, stirring occasionally. Add

the red pepper and the green chili. Lower the heat to medium and cook,

stirring occasionally, for about 5 minutes. Stir in the tomatoes. Add the

minced beef to the pan. Cook, stirring and breaking it up with a wooden

spoon, until it is cooked through. Stir in the spices and coriander. Cook for

several minutes. Taste and adjust seasoning as required. Stir in the cheese

and allow it to melt. Beat one of the eggs. Temper it with a bit of the mixture

and then whisk it back into the meat mixture to combine. Cook, stirring for

several minutes. Remove from the heat and allow to cool completely.

Preheat the oven to 200*C/400*F/ gas mark 6. Remove the dough from the

refrigerator and roll it out on a lightly floured surface until it is about 1/4 inch

thick. Using a sharp round cutter, cut it into 4 inch circles, re-rolling and

cutting until you have 15 rounds. Place 1 to 2 TBS of the filling in the centre of

each round and then fold the circles into half moons. Press the edges

together to seal with the tines of a fork. Place onto a baking sheet which you

have lined with baking paper. Repeat until all have been filled and placed

on the baking sheet. Beat together the remaining egg with 1 tsp of cold

water. Brush this mixture over the turnovers. Bake in the heated oven for 25

minutes until golden brown. Serve warm.

For more delicious recipe please visit

www.farmerschoice.co.uk/recipes