500 g Pain Flour
100g ghee
250 ml warm water
1 teaspoon fine sea salt

60 ml EVOO
2 brown onions, minced
1 teaspoon sweet paprika
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
Fine sea salt and freshly ground black pepper
600 g minced chuck steak
4 hard boiled eggs, peeled and chopped
60 g pitted black olives, chopped


1. Make the filling

Heat the EVOO in the medium saucepan over a low heat fry off your onion for 10 minutes, or until softened. Add the spices and cook, stirring for a further 5 minutes then add the meat and cook, stirring occasionally to break up the mince, for 30 minutes, or until the liquid has evaporated and the meat is just starting to fry. Set aside to cool to room temperature. Fold through the eggs and olives and refrigerate to chill.

2. Make the dough
Melt the ghee in a small saucepan over a low heat.
Put the flour and salt in the bowl of an electric mixer with a dough hook attachment and mix to combine. Mix the melted ghee and water jug. Leave the mixer running on a low speed, and gradually add the ghee mixture to the flour until a dough forms. Add another splash or two of water if the dough feels dry or crumbly. Set aside to rest for 1 hour.

Quarter the dough and roll out to a 2 – 3 mm thickness and cut rounds using a lightly floured 15 cm round cutter.

3. Fill and Fry the Empanadas
Holding a round of dough in one hand, wet the outer edge then place 2 tablespoons of the filling in the centre. Fold the dough over the filling to make a half moon, then press the edges together and fold the lip over itself, pressing and pleating as you go.

Repeat until you’ve used up all the dough and all the filling. Fill a deep heavy-based saucepan a third full (no more) with oil, and heat the oil to 170C. Deep-fry the empanadas in batches for 4 – 5 minutes, or until golden. Drain on paper towel then serve.



Recipes for a good time
{ Ben Milgate and Elvis Abrahanowicz}
Recipes and images from Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz published by Murdoch Books, $59.99, photographer Anson Smart.