Switch up your regular workday lunch routine with these deliciously easy empanadas.
Ingredients
- 1 tbs olive oil
- 1 brown onion finely chopped small
- 2 garlic cloves crushed
- 250 g beef mince
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 125 ml beef stock (liquid)
- 2 tsp tomato paste
- 200 g potato cooked diced peeled
- 2 tbs sultanas
- 1 egg coarsely chopped hard-boiled
- 1/4 cup pitted Sicilian green olives chopped
- 4 sheets Pampas shortcrust pastry thawed
- 1 egg lightly whisked
- 1 bowl chilli sauce *to serve
Method
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Step 1Heat oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high. Add beef and cook, stirring to break up any lumps, for 2 minutes or until browned. Stir through the spices and cook until fragrant. Add the stock, paste, potato and sultanas. Simmer for 3 minutes or until sauce thickens. Stir through the egg and olives and season to taste. Cool.
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Step 2Preheat oven to 200°C conventional or 180°C fan-forced. Line a large oven tray with baking paper.
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Step 3Cut sixteen 12cm rounds from the pastry. Drop 2 tablespoons of beef mixture in the centre of each round. Fold in half to enclose the filling, pinching the edges to seal. Place the empanadas, seam side up, on the prepared trays. Brush with egg. Bake for 30 minutes or until golden.
Recipe Notes
Tip: To store the empanadas, freeze after assembling and then brush with egg once frozen. Place on a baking tray lined with baking paper and freeze once again. Once frozen, place in a snap-lock bag and freeze for up to 1 month. No need to thaw them before baking, but they will take a little longer.
Please also leave extra time when making these empanadas for cooling.
Tips to convert this recipe to cook in an air fryer
Prep and cook as directed or until golden.
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