Berbere Spiced Chickpea Soup
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For the pastry:
385g plain flour
220g chilled butter, diced
2 eggs, beaten
100ml cold water
1 tsp salt
For the filling:
300g beef mince
1 onion, diced
½ pack coriander, chopped
½ pack parsley, chopped
2 tsp Paprika Spanish Mild
2 tsp Cumin Seeds Roast & Ground
1 tsp Red Chillies Crushed
2 tbsp tomato puree
In a large mixing bowl, combine the flour, salt and butter. Mix with your fingertips until crumbly.
Add the eggs and the water and mix until a dough is formed.
On a lightly floured surface, knead the dough until soft and smooth. Place it back in the bowl, cover with cling film and leave to rest in the fridge for 20 minutes.
In a large mixing bowl, add the beef, onion, coriander, parsley, paprika, cumin and red chillies. Mix well.
Add everything to a pan and cook over a medium heat for around 2 minutes. Add the tomato puree and cook for a further 10 minutes. Set aside.
Preheat the oven to 180°C. Divide the dough into four and roll each one into a thin sheet.
Cut out discs using a 10cm biscuit cutter.
Place a teaspoon of beef into the centre of each disc, wet the edges and fold over to seal. Use a fork to crimp the edges.
Place each empanada on a greased or lined baking tray and cook in the oven for 20 minutes.