Empanadas árabes – triangular beef pies with lemon

Ingredients for 4 portions

• 500 gPlain flour
• 10 gDried yeast
• 1 tspSugar
• ≈ 280 mlWater, lukewarm
• 4 tbspRapeseed oil
• to tasteSalt
• 600 gBeef mince, lean
• 2Yellow onions, finely chopped
• 2Tomatoes, seeded and finely chopped
• 2Lemons, juiced
• 1 tspChili flakes
• 1 tspPaprika
• to tasteBlack pepper
• 1Lemon, in wedges

Method

1. Dissolve the yeast and sugar in the lukewarm water. Mix the flour and salt in a bowl, add the yeast water and three quarters of the oil and knead to a smooth dough, about 10 minutes.
2. Cover the bowl and leave the dough to rise for 45 minutes, until doubled in size.
3. Meanwhile, mix the beef with the onion, tomato, lemon juice, chilli flakes, paprika, salt and pepper. Keep the filling in the fridge while the dough rises.
4. Heat the oven to 220 °C and oil two baking trays with the rest of the oil. Divide the dough into 20 pieces and roll each into a thin round, about 12 cm across.
5. Drain the filling in a sieve, pressing out the liquid. Put a heaped spoonful in the centre of each round, fold the edge up from three sides and pinch the seams together firmly to make a triangle.
6. Place the pies on the trays and bake for 15–18 minutes, until golden.
7. Serve hot or warm with lemon wedges to squeeze over.

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