- Beef Empanadas.jpg (45.49 KiB) Viewed 284 times
Takes: 1 hour 5 minutes (plus cooling time)
Serves: 20 (makes)
No nutritional information available.
Ingredients
- 3 tbsp olive oil
- 3 onions, finely chopped
- Small bunch fresh coriander, stalks separated, leaves chopped
- 2 garlic cloves, crushed
- 2 red chillies, deseeded and finely chopped
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 500g beef mince
- 2 tbsp tomato puree
- 225ml hot beef stock
- 75g pitted black olives, finely chopped
- 500g pkt shortcrust pastry, defrosted if frozen
- Flour, for dusting
- 2 eggs, lightly beaten
Method
1. Heat the oil in a large deep frying pan over a medium heat. Cook the onion, coriander stalks, garlic, chilli and spices for 3 - 4 minutes until fragrant. Add the mince and cook for 4 - 5 minutes until browned, stirring to break up any lumps.
2. Stir in the tomato puree and cook for 1 minute. Add the stock and bring to the boil. Reduce the heat to low and simmer for 15 - 20 minutes. Stir in the olives and coriander leaves and set aside to cool.
3. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line 2 large baking trays with baking paper.
4. Roll out the pastry on a lightly floured surface to 4mm thickness. Use a 12cm round cookie cutter to stamp out 20 circles. Place 2 tbsp of the mince filling on each one. Brush the edges lightly with water. Fold to enclose the filling and press edges to seal. Place on trays and brush with beaten egg.
5. Bake for 20 - 25 minutes until golden, then serve warm with spicy pepper dip*, if liked.
*For a spicy pepper dip, puree 200g drained roasted peppers with 50g finely chopped toasted almonds, 2 tsp harissa paste and 1 tbsp red wine vinegar until smooth. Season to taste.
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