Simon Rimmer served up tasty chilli beef empanadas on Sunday Brunch.
The ingredients for the pastry: 225g plain flour, plus extra for dusting, 1/2 tsp turmeric, 1/2 tsp chilli flakes, 75g chilled butter, cubed, pinch of salt, 50ml milk and 1 egg yolk.
For the filling: 500g trimmed beef shoulder, Tsp salt, 4 cloves garlic, 1 bay, 1 diced onion, 4 tomatoes, chopped, 4 dried chillies, 4 dried arbol chillies and Approx. 200ml boiling water.
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