Beef and chorizo empanadas recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1745kJ 419.0kcal
- Fat
- 29g
- Saturates
- 11g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 23.7gProtein 18.5gFibre 2.8g
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- In a large frying pan, heat a little olive oil and fry the beefmince andchorizountil 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.
- 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.
- See more Picnic recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
