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Three One Newsagent
Need some weekend reading? The newsagents has everything you could ever want to read, from Vogue to Kinfolk to Industry news.
Phone (02) 9327 3292
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La Bretagne
For the most authentic French cakes, tarts and other sweet treats in Sydney, you can't go past La Bretagne Patisserie. Visit today and try for yourself!
Phone (02) 9362 3646
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Corkscrew Cellars
Premium straight whiskey and smooth triple malt scotch are just some of the drinks on sale this month. Click here for a full list of August specials!
Phone (02) 9327 4027
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this months recipe
Beef Empanadas
by Jamie Oliver
Empanadas are named after the Spanish verb empanar, which means to coat or wrap in bread. Baked or fried turnovers that are made with pastry dough and stuffed with endless combinations of meat and/or vegetables or fruit
“Filled with spiced tender beef, these South American style pastries are a great alfresco snack ”
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450 g sirloin steak
olive oil
2 cloves of garlic
1 large onion
1 red pepper
1 fresh red chilli
½ tablespoon sweet smoked paprika
1 teaspoon ground cumin
20 g black olives , stones in
1 tablespoon tomato purée
1 large free-range egg , beaten
500 g plain flour
2 teaspoons baking powder
150 g unsalted butter , chilled
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1. To make the pastry, combine the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Finely chop or coarsely grate the butter, then rub into the dry mix until it resembles fine breadcrumbs. Mix in just enough cold water to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
2. Meanwhile, finely chop and add the sirloin with 1 tablespoon of oil to a large non-stick frying pan over a medium-high heat. Fry for 1 to 2 minutes, then remove to a plate.
3. Peel and finely chop the garlic and onion. Deseed and finely chop the pepper and chilli, then add to the frying pan over a medium-low heat. Stir in the paprika and cumin, and fry for 10 minutes, or until softened. Meanwhile, crush the olives with the flat side of your knife, pull out and discard the stones, then finely chop the flesh.
4. Add the purée to the pan and crumble in the stock cube. Fry for a further minute, then add the olives and 100ml of boiling water. Bring to the boil, season lightly with sea salt and freshly ground black pepper.
5. Cook for 8 to 10 minutes over a medium heat, or until the liquid has almost completely evaporated. Return the beef and any resting juices to the pan, stir well, then leave to cool completely.
6. Preheat the oven to 190°C/375°F/gas 5. Divide the pastry into 14 equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin – use a biscuit cutter or saucer for an accurate round.
7. Spoon 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray.
8. Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter.
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