beef empanadas

Crisp pastry with a meaty filling & a little spice! This recipe makes four but it is easily doubled or make them smaller if you like. Experiment with different fillings & spices once you've made these!

You can use ready made pastry or try my fool proof recipe here!

 

Makes 4 Approx 90p each or less if you make your own pastry

Prep time 30 minutes Cooking time 20 minutes

Ingredients

450g minced beef

1 clove garlic, crushed

1 tsp ground cumin

1/2 tsp chilli powder

1 tsp dried coriander

3 tbsp tomato puree

salt & pepper

2 tbsp water

500g block shortcrust pastry (not pictured) or 1 batch of homemade see link above

Place a large frying pan over a medium heat. Brown the mince in batches then return to the pan along with the garlic, spices & herbs. Stir for 1 minute.

Add the tomato puree & stir in well with 2 tbsp cold water.

Simmer for about 8 minutes stirring constantly to stop it sticking to the pan. The mixture may seem dryer than you are used to but don't worry as this is to stop the pastry going soggy when you fill it!

Allow the spicy mince to cool.

Pre-heat the oven to 180Fan/200C/Gas6

Roll out the pastry to about the thickness of a £1 coin.

Cut out rounds approximately 18cm across using either a pastry cutter or a plate & sharp knife.

Roll each pastry round out a little more into an oval shape.

 

Place 1/4 of the mince on to one end of the pastry making sure you leave a border.

 

Brush the edge of that end with egg wash then lift the other end up & over & press down the edges with a fork. Make a couple of air holes in the top.


Repeat with the other three & place them on a lined baking tray. Brush them all over with egg wash & bake in the oven for 20 minutes.

 

Serve warm.

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