Beef empanadas recipe
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- Serves 8
- 15 mins to prepare and 20 mins to cook
- 612 calories / serving
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
Each serving contains
- Energy
- 2555kJ 612.0kcal
- Fat
- 38g
- Saturates
- 12g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 46.1gProtein 20.2gFibre 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
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
