King Alfonso X worried about wine going to his client’s head. As a result, the Spanish king requested a side dish to be served along with the glass of wine. These side dishes would eventually become known as tapas. A delectable dish, tapas or canapés are generally eaten with wine, and are the Spanish version of finger food. Here is one of Butcherman’s favourite, mouth- watering tapas recipes.
Beef Empanada Recipe
This recipe should make about 15 individual canapés
Ingredients for the Filling
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 450g beef mince
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- Large pinch of ground nutmeg
- Large pinch of ground cloves
- 3 hard-boiled eggs, peeled, coarsely chopped
- 15 pitted black olives
- Melted butter, to brush
- Lemon wedges, to serve
Ingredients for Pastry
- 450g (3 cups) plain flour
- 100g chilled butter, chopped
- 1 teaspoon salt
- 1 egg yolk, lightly whisked
- 5 tablespoons chilled water
- Heat oil in a large frying pan over medium-high heat. Add onion and cook for 3 minutes, stirring often until soft.
- Add mince and continue stirring with a wooden spoon to break up any lumps until browned.
- Add the cumin, cinnamon, paprika, nutmeg and cloves and cook, stirring, for 1 minute or until aromatic. Transfer to a large heatproof bowl. Place in the fridge for 30 minutes to cool.
- Meanwhile to make the pastry, place flour, butter and salt in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water, and process until the dough starts to come together.
- Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 20 minutes.
- Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper. Roll out the pastry on a lightly floured surface until about 3mm thick. Use a round 12cm-diameter pastry cutter to cut 15 discs from the pastry.
- Stir the egg into the mince mixture and season with salt and pepper. Place 1 heaped tablespoon of mince mixture in the centre of each pastry disc.
- Top each with 1 olive. Brush the edges of the pastry with water. Fold in half to enclose the filling. Press the edges together, then crimp and fold to create a wavy edge.
- Place empanadas sealed-side up on the lined tray. Place in the fridge for 30 minutes to chill.
- Brush the empanadas with melted butter. Bake in oven for 25 minutes or until golden. Lastly, serve the tapas with lemon wedges.
So there you have a recipe for beef empanadas, one of the yummiest Spanish tapas around! Next time you’re having friends over for drinks and canapés, try making these delicious little pockets of beef! These are so good that they’re sure to make other canapés look boring!