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Being a chef everybody always asks me what my favorite dish
is to make or my favorite section in the kitchen, well it’s definitely making
canapés as it’s the closest to my favorite way of eating, sharing small plates
of food bringing everybody together and of course getting to taste a wide
variety of foods, at least this way I don’t need to beg people to try a bite of
whatever they ordered.
Pulled Beef and Suet Pastry Empanadas
Makes 20
Suet Pastry
300g self raising flour
pinch of salt
100g beef suet
70g butter
Ice water
Sieve the flour and salt into a bowl, shred the suet and
chop up the butter.
Rub the flour with the fats between your hands until well
mixed. Add ice water one teaspoon at a time until the pastry comes together,
don’t knead as it will make the pastry tough. Cover and rest in the fridge
until needed.
Pulled beef shin
500g beef shin
15ml sunflower oil
1 pnt PnP soup mix or (1 potato, 1 carrot, 1 celery stalk)
1 Knorr beef stock pot
10ml white wine vinegar
2 tomatoes
1 avocado
few sprigs coriander
Salt and pepper
30ml olive oil
1 egg
Season the beef shin, brown on both sides in a pot in a
little oil, add roughly chopped carrot and celery stalk and brown. Cover with
water, add 1 Knorr beef stock pot and bring to the simmer.
Peel the potato, cut in half and allow to cook in the liquid
but remove when cooked through and use in the empanada mix.
Simmer the beef until very tender, skimming the water often.
Meanwhile make a tomato and coriander salsa by cutting the
tomato into cubes and dress with 10ml white wine vinegar and 15ml olive oil,
season and toss with freshly chopped coriander.
Make a rough guacamole by chopping the avocado and adding 6ml
white wine vinegar and 10ml olive oil, season to taste.
When the shin is tender, remove from the liquid and shred
into a bowl, cube the cooked potato and add to the beef, season and add chopped
coriander.
Roll out the suet pastry until 0.5mm thick, cut 5cm rounds
with a cutter, place 5ml beef mixture in the centre, egg wash the edges and
fold in half closing it along the top, crimp with your fingers gently and place
on a greased tray.
Bake in the oven on 180˚ for 15 – 18 minutes or until golden
brown.
Serve with tomato salsa (pico de gallo) and guacamole.
This may also be made with leftover stew or curry, revamped
the family will never know.
Recipe and Picture Copyright by Tamsyn Wells
