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Stephen's Devon Empanadas

Wednesday, 20 May 2020
Stephen's Devon Empanadas
This week’s lockdown recipe by our Executive Head Chef Stephen Walker is Devon Empanadas. Empanadas are delicious on their own but can be served with a green salad or with dipping sauces. Enjoy!

Ingredients for the pastry

225g plain flour
100g diced butter
Pinch of salt
1/2 tsp cumin
1/2 tsp paprika

Ingredients for the filling

4 sausages
150g mined pork
1 carrot
2 cloves crushed garlic
1/2 courgette
1 shallot finely diced
3 leaves of sage (or 1/2 tsp dried)
Salt and pepper
1 apple
150g breadcrumbs

Method for the filling

1. Finely grate the carrot, apple and courgette and place in a bowl

add sausage meat

2. Add the rest of the ingredients and mix to form a ball

Ingredients mixed together

3. Let this rest in fridge while you make the pastry

Method for the pastry

1. Place flour, butter, salt and spices in a bowl and mix to a fine crumble

2. Add two to three dessertspoons of water to bind the mixture together
3. Give it a quick knead for about two to three minutes then wrap in clingfilm and place in the fridge to rest

Method for the empanadas

1. Roll out the pastry and cut it with a round cutter that is about 5cm wide
2. Egg wash the edge and place a spoonful of the filling in each circle of pastry

Preparing Empanadas

3. Bring the edges together and crimp them like a pasty

Folding the pastry
4. Place on a baking tray and repeat with the rest of the pastry and the filling

Crimp the Empanadas
5. Once you have made all your empanadas brush them with some egg wash and season with salt and pepper
6. Bake in a pre-heated oven for 12-15 minutes at 180°C until golden brown

Empanadas Cooling