South American Cuisine
3 tbsp vegetable oil
130 g butter
200 g onions, chopped
200 g spring onions, chopped
½ tsp aji chilli powder
1 kg minced beef (not too lean)
250 ml hot beef stock
3 tbsp sugar
1 teaspoon sweet paprika
½ tsp cinnamon
½ tsp ground cloves (optional)
1 kg shortcrust pastry
handful of green olives, chopped
130 g sultanas
3 hard-boiled eggs, peeled and roughly chopped
extra butter, melted
Level of difficulty: confident cook
Preheat the oven to 200°C. Take pieces of pastry about the size of golf balls and roll out to circles 10–15 cm in diameter. Dust lightly with flour. Put a generous spoonful of meat filling in the centre of each round and add a few pieces of olive, some sultanas and egg. Sprinkle with cumin. Fold the pastry into a half-moon, then fold in the edges, crimping them with your fingers as you go. Place the empanadas on a greased tray and brush the tops with melted butter. Bake for 25 minutes or until golden.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
South American Restaurants
Displaying 10 of 43 South American Restaurants.
|1.||Sporting Club Hotel||Brunswick|
|2.||Brazilian Touch Restaurant & Bar||Milton|
|4.||BlueFire Churrascaria Grill & Bar||Docklands|
|6.||El Gaucho||Fitzroy North|
|8.||Fiesta on Oxford||Bondi Junction|
SBS FOOD SAFARI SHOP
Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.
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