beef flank empanadas "al carbon"
by Darinee Durai
@ 05 Jul 2017
Chef Soledad Nardelli came over to Singapore for the amazing Argentine food fest: COMILONA 2016 that was hosted at boCHINche in Singapore last year. Chila in Buenos Aires, Argentina is a restaurant that ranked 21st on the famed Latin America's 50 Best Restaurants 2015 list. Chef Soledad was also awarded "Chef de L'Avenir" by the International Academy of Gastronomy in France.
Check out Chila's Website here:
http://www.chilaweb.com.ar/
Follow her on Instragram:
https://www.instagram.com/sole_nardelli/?hl=en
Visit boCHINche's:
http://www.bochinche.com.sg/
Dough
1kg bread flour
250g cow fat
30g salt
2 whole eggs, lightly beaten
250ml warm water
30ml black food colouring
Beef Flank
1kg beef flank, trimmed and minced
250g vegetable mirepoix
1 bouquet garni
1 bottle of red wine (750ml)
1kg onions, peeled and chopped
3 garlic cloves, peeled and chopped
A bunch of spring onions, chopped
Salt and freshly ground pepper, to taste
Cooking oil, for deep-frying
For the dough: Place all the dry ingredients into a mixing bowl and make a well in the centre of the four mixture. Gradually, add in the beaten whole eggs and 250ml warm water and beat until a smooth dough is formed. Add in the black food colouring, and knead well. Roll the dough out onto a lightly floured surface into a thin dough sheet and cut into 4 discs. Set aside.
For the beef flank filling: Place the minced beef flank, vegetable mirepoix and bouquet garni into a baking pan. Pour in the red wine, and cover the baking pan with a sheet of aluminium foil. Braise in a pre-heated oven at 90°C until meat is tender, for about 7 hours. Remove and shred the braised meat (reserve the beef jus). Add in the chopped onions, garlic and spring onions. Add in the reserved braised beef jus and season to taste with salt and freshly ground pepper. Set aside the beef flank filling to cool. Once cooled, place a tablespoon of the beef flank filling onto each dough disc, and then fold over to make a half circle and crimp the edges. Set aside. Heat a pot of cooking oil until hot and deep-fry the empanadas until crisp. Remove and drain well on absorbent paper towels. Serves 4
