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Beef empanadas recipe

37 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

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

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

Each serving contains

Energy
2555kj
612kcal 31%
Fat
38g 54%
Saturates
12g 62%
Sugars
4g 5%
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

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.