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Beef and chorizo empanadas recipe

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These tasty beef and chorizo empanadas make for a rich and spicy summer dish, sure to provide a flavoursome and filling family feast and ideal for packing into a picnic hamper. See method

Serves 12 (makes 12 medium or 24 small empanadas)
10 mins to prepare and 40 mins to cook
419 calories / serving

Ingredients

olive oil, for frying
500g pack beef mince
2 x 130g packs diced chorizo
2 tbsp tomato purée
1 tsp oregano
1 tsp cumin
1 tsp cayenne pepper
2 mixed peppers, deseeded and finely diced
2 x 320g packs ready-rolled shortcrust pastry
1 egg, beaten

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
1745kj
419kcal 21%
Fat
29g 41%
Saturates
11g 54%
Sugars
3g 3%
Salt
1.4g 23%

of the reference intake
Carbohydrate 23.7g Protein 18.5g Fibre 2.8g

Method

In a large frying pan, heat a little olive oil and fry the beef mince and chorizo until golden and cooked through. Add in the tomato purée, herbs and spices and fry for 30 seconds before adding the peppers and a small splash of water. Continue to cook for 2-3 minutes, then transfer to a bowl and allow to cool completely.
Preheat the oven to gas 6, 200°C, fan 180°C. When the filling is cooled, unroll the pastry packs and stamp out 12 medium or 24 small rounds with a large mug or cup. Fill each round with 2-4 tbsp of the beef mixture and then fold the pastry over and push the seams together. To seal, tuck the seam around on itself to make a rope design or use a fork to crimp the seam.

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Chill the pastry parcels on a baking tray for 20-30 minutes, then glaze with beaten egg and sprinkle with a little salt. Bake for 20 minutes or until golden and cooked through. Serve warm or cold.