Preparation time
3h 0min
Total time
3h 20min
Portion
--
--
Level
medium
Ingredients
FILLING
- 700 grams Rump Steak, Partially Frozen
- 400 grams brown onions
- 5 grams brown sugar
- 45 grams canola oil
- 1 tablespoons Vegetable stock paste
- 1/4 tablespoons ground cumin
- 1 tablespoons dried oregano
- 1 teaspoons sweet paprika, to taste
- 25 grams white wine
- 1 teaspoons cornflour
- 1 teaspoons salt
- 5 hard-boiled egg
- black olives, deseeded or sliced. Spanish works best
- raisins, blonde or white raisins
DOUGH
- 1000 grams plain flour
- 250 grams unsalted butter
- 1 teaspoons salt
- 3 egg yolks
- 350 grams full cream milk
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place 250g of meat into the bowl and mince 4 sec speed 7.5
Set aside
Repeat until all meat has been minced and reserve - Place quartered onions into bowl and chop 5 sec speed 5
- Add sugar and oil and cook 12 min Varoma speed 0.5
"Gentle stir setting" (spoon speed) - Add remaining ingredients along with the reserved meat (leaving out the cornflour and wine) and cook without measuring cup 10 min Varoma "Gentle stir setting" reverse speed 0.5 (spoon)
- Dissolve the Cornflour with white wine and add to the bowl, cook for another 2 min Varoma "Gentle stir setting" reverse speed 0.5 (spoon)
- Set aside in a clean bowl and refrigerate for a min 2 hours
- Place milk and butter (cut into 3cm squares) into bowl
3 min /37 degrees / speed 1 - Add 500 grams of flour, egg yolks and salt and mix 15 sec / speed 7
- Place remaining 500 g flour and very softly mix with a spatula.
"Dough mode" (knead) 5 min - Once the flour has combined nicely into the dough transfer onto a thermomat and form into a ball.
- Slice hard boiled eggs (length ways) into quarters and place in a bowl
- Divide dough into 20 individual balls.
- Roll each of the balls out aprox 2mm thick. the thinner the dough the nicer the empanada
- Place aprox 1 tablespoon of meat mixture into the centre, add 1/4 egg 3 or 4 raisins and 1 olive or 3 slices of olive to taste
- fold the dough over to close and fold edges inwards to form a square. make sure that the edges a sealed.
- pierce 2 or 3 times with a fork and brush tops with a beaten egg
- Bake on 180 Degrees for aprox 20 min or until the tops are golden
Filling
Dough
Putting them together
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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