1. For the dough;
- In a saucepan, combine the water and salt and bring to a simmer. Add the lard and stir until melted. Pour the liquid into a large bowl and let it come to room temperature. Add the flour to the water and lard mix, a cup at a time, and stir until you’ve got a dough ball.
- Now knead for a few minutes on a floured work surface, until you have a stiff dough - adding more flour if needed. Chill in the fridge for a couple of hours or overnight.
2. For the tomato sauce;
- Drizzle some olive oil in a pan and fry off good quality mince. Take the mince to the limit, you want those crispy caramelised gnarly mince pieces! Add in the chopped leeks and the spice mix - take the mince out and in the same pan start to make your rarebit sauce.
- Add the knobs of butter and make a roux with the flour, and then add the mustard powder, Worcestershire sauce and your chosen stout. Take off the heat and in with the grated cheddar. The residual heat will melt the cheese. Add the mince back in and leave to set in the fridge. It’s essential to let this mix cool!!
- Roll out the dough to 1/8 of an inch thickness and cut into 4 inch discs. Add a spoonful of the mince rarebit mix and close the empanadas, and get your crimp on!
- Load your empanadas into a scorching hot Dome or Roccbox oven, in small batches. Give them a turn to ensure even cooking. You want those beautiful big leopard spots. They should cook very quickly at 500°C/ 950°F! Serve with Guinness (or a stout of your choice!) and more Worcestershire sauce.[end]
250g (8.8 oz) All purpose flour
50g (1.7 oz) Lard, chilled and cubed
90ml warm water
1 tsp salt
500g (17.6 oz) good quality beef mince (15-20% fat content)
1 chopped leek
1 tsp cumin
1 tsp ground coriander
1 tsp chilli flakes
1 tsp cayenne pepper
A few knobs of butter
1 tbsp flour
2-3 tbsp mustard powder
400g (14.1 oz) welsh cheddar
Worcestershire sauce - a few long glugs
1 can/bottle of stout beer