Beef empanadas recipe

23 ratings Rate
  • Serves 8
  • 15 mins to prepare and 20 mins to cook
  • 612 calories / serving
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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.

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.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 500g (1lb) lean beef mince
  • 1 green pepper, diced
  • 1/2 tsp ground cumin
  • 1/2 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
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  • Energy 2553kj 612kcal 31%
  • Fat 38g 54%
  • Saturates 12.3g 62%
  • Sugars 4.4g 5%
  • Salt 1g 17%

of the reference intake
Carbohydrate 46.1g Protein 20.2g Fibre 3.8g


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