EMPANADA WITH CARNE GUISADA AND CORIANDER SOUR CREAM

created by Nor, as seen on MasterChef

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Preparation Information

  • Hard
  • 120 mins

Ingredients

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Directions

Beef Stew/ Carne Guisada

  1. Cut beef into cubes, marinate with salt, pepper and turmeric.
  2. Heat up 3 tablespoons of oil and sautee chopped onions, garlic, bay leaf, cinnamon stick, oregano, pimentos, ground cumin, black peppercorns, tomato paste and paprika on a low heat for 5-8mins
  3. Dice sweet potatoes and half sliced baby carrots, add to above mixture.
  4. In a separate pan, shallow fry beef cubes to brown before adding them to main mixture.
  5. Add vinegar to deglaze once reduced and add water.
  6. Season with salt and brown sugar.
  7. Cover Lid and let simmer for 20mins
  8. Gradually Add Intenso Nespresso Coffee and adjust seasoning to taste.
  9. After 15mins, remove some of the beef cubes and reserve for empanada filling.

Empanada Dough

  1. Heat oil in a pan.
  2. Mix flour, salt, sugar and turmeric.
  3. Gently add hot oil into the flour mixture and mix with a fork.
  4. Knead everything to form a ball.
  5. Grease bowl, add dough
  6. Cling wrap dough and leave in fridge for 20mins.

Coriander & Parsley Crema

  1. Dry fry coriander powder with parsley.
  2. Mix sour cream with lime juice.
  3. Add coriander, parsley, 1 chopped clove of garlic and oil into sour cream.
  4. Season with salt and pepper to taste and mix well.

Making the Empanada

  1. Remove dough from the fridge.
  2. Roll out dough and cut into circles (4 inches in diameter, ¼ inch thick).
  3. Add reserved beef cubes into circles.
  4. Crimp it on the edges.
  5. Fry in 185-190 C oil for about 5-8 minutes, turning on each side until golden brown.

Assembly and Plating

  1. Drain the gravy from the stew and pour into a sauce jug.
  2. Add baby carrots at the base of the plate, with a scoop of sweet potatoes.
  3. Scatter beef cubes at the side with dollops of coriander and parsley crema.
  4. Place 2-3 pieces of fried Empanadas on top and serve with gravy at the side.

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