Empanadas with tomato salsa

Empanadas with tomato salsa. Photo / Babiche Martens

Serves 4

Empanadas
3 cups plain flour
2 tsp salt
4 Tbs butter or lard
1/2 cup cold water
1 egg
1 egg white
1 tsp white vinegar
2 tsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
800g beef mince
1/4 cup red wine
1/2 cup beef stock
2 tsp tomato paste
2 tsp brown sugar
10 pitted black kalamata olives, finely diced
2 jalapeno chillies, or more if you desire
Salt and freshly ground black pepper
3 boiled eggs, chopped

Salsa
2 large ripe tomatoes, finely diced
1/2 cup fresh cooked corn or use tinned corn, well drained
1 small red onion, finely diced
1 small red capsicum, finely diced
1 Tbs sherry vinegar
1 tsp caster sugar
1 Tbs coriander, finely chopped
Salt and freshly ground black pepper

1 To make the empanadas; sift the flour and salt together then rub in the butter or lard.

2 Beat together the water, egg, egg white and vinegar. Make a well in the centre of the flour and pour in.

3 Mix until combined then turn out and knead until you have a soft dough. Wrap and put in the fridge for 1 hour.

4 To make the filling; heat the oil in a fry pan then add the onion and garlic. When soft add the beef mince, and brown.

5 Add the wine, stock, paste, sugar, olives, chillies, salt and pepper then simmer for 30 minutes. Let cool.

6 Preheat the oven to 200C. Lightly grease or line an oven tray with baking paper. Roll the pastry and cut into 10-15cm circles depending on the size you prefer.

7 Place spoonfuls of the mixture on the pastry, top with chopped egg then brush the edges with water, fold over and seal. Bake for 20 minutes or until golden.

8 To make the salsa; combine all the ingredients and let sit for at least 30 minutes for the flavours to develop.