Question

ayúdenme porfa porfa​

Answer 1

Respuesta:

Beef, chorizo and olive empanadas with corn salsa

1 tbsp olive oil

400g Coles Australian Beef Fillet Steak, chopped into 1cm pieces

1 small red onion, finely chopped

1 chorizo, finely chopped

2 garlic cloves, crushed

1/2 tsp cumin

1/2 tsp cinnamon

1 tbsp tomato paste

1/2 cup (60g) pitted green olives, sliced

3 sheets ready rolled shortcrust pastry, just thawed

1 Coles Brand Australian Free Range Egg, whisked

4 pack Coles Fresh Sweet Corn, husks and silks removed

1/3 cup (50g) drained semi-dried tomatoes, finely chopped

1 avocado, stone removed, peeled, chopped

2/3 cup coriander, finely chopped

1 tbsp lime juice

Lime wedges, to serve

Explicación:

Step 1

Heat half the oil in a medium frying pan over medium heat. Cook the beef for 2 mins or until browned (be careful not to overcook the beef as it will continue cooking in the oven). Transfer to a plate.

Step 2

Heat the remaining oil in the same pan over medium heat. Cook half the onion and all the chorizo for 5 mins or until chorizo is browned and crispy. Add the garlic, cumin and cinnamon and cook for 1 min. Add the tomato paste and cook for 2 mins. Return the meat to the pan with the olive. Stir to combine. Remove from heat. Season. Set aside to cool completely.

Step 3

Preheat oven to 200C. Use an 11.5cm pastry cutter to cut 12 discs from the pastry. Place 2 tablespoons of the mixture into the centre of each disc. Fold the pastry over to enclose the filling. Press the edges to seal and crimp with a fork. Brush with the egg. Place, seam-side up, on a large baking tray lined with baking paper and cook for 25 mins or until golden.

Step 4

Meanwhile, preheat a barbecue or chargrill pan on high. Chargrill corn, turning frequently, for 10-12 mins or until charred on all sides. Use a sharp knife to cut down close to the cob to remove the kernels. Discard the cob. Place the corn kernels in a bowl with the remaining onion, tomato, avocado and coriander. Season well. Add the lime juice and toss to combine. Serve the empanadas with corn salsa and lime wedges.