Recipe

Empanadas

Time: 1 hr
Yields: 4 Servings
  • Preheat oven to 190C/375F/Gas5.
  • Fry the mince in 1 tablespoon of oil over a medium-high heat for 1 to 2 minutes, then remove to a plate.
  • Peel and finely chop the garlic, onion,deseeded pepper and chilli, then add to the frying pan over a medium-low heat.
  • Stir in the paprika and cumin, and fry for 10 minutes, or until softened.
  • Add puree and crumbled stock cube then add finely chopped olives and 100ml of boiling water.
  • Return the beef and any resting juices to the pan, stir well, then leave to cool completely.
  • Divide the pastry into equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin
  • Spoon 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle.
  • Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray.
  • Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp
Ingredients
  • 450g steak mince
  • olive oil
  • 2 cloves of garlic
  • 1 large onion
  • 1 red pepper
  • 1 fresh red chilli
  • ½ tablespoon sweet smoked paprika
  • 1 teaspoon ground cumin
  • 20g black olives, stones in
  • 1 tablespoon tomato purée
  • 1 large egg, beaten
  • Shortcrust pastry