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Beef empanadas recipe
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39 ratings
These empanadas are the perfect finger food for a summer party - a smoky mince beef seasoned with green pepper, cumin and paprika encased in a flaky shortcrust pastry. Its lovely served with sour cream or a chilli, tomato sauce. See method
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 500g (1lb) lean beef mince
- 1 green pepper, diced
- ½ tsp ground cumin
- ½ tsp paprika
- 2 large tomatoes, diced
- 2 x 375g pack ready rolled shortcrust pastry
- 1 egg, lightly beaten
To serve
- sour cream with chopped herbs, chilli sauce or tomato sauce
If you don't have mince, cut open some sausages instead
Each serving contains
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Energy
2555kj
612kcal
31%
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Fat
38g
54%
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Saturates
12g
62%
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Sugars
4g
5%
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Salt
1g
17%
of the reference intake
Carbohydrate 46.1g
Protein 20.2g
Fibre 3.8g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil over a medium heat. Add the onion; cook for 3-4 minutes. Add the garlic; cook for 1 minute. Add the mince and cook until browned.
- Add the pepper, cumin and paprika; stir and cook for 1 minute. Add the tomatoes; cook for 3-4 minutes. Season, remove from the heat; allow to cool.
- Roll the pastry out flat. Using a 9cm (3¼in) round pastry cutter, or a plate, cut out 24 discs of pastry.
- Put 1 tbsp of filling on 1 half of the pastry circle. Brush the edge with egg, fold over and use a fork to seal the edges. Brush with egg and put on a baking tray. Bake for 12-15 minutes, or until golden brown. Serve with your preferred sauce.
See more Beef recipes
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