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Beef, chorizo and olive empanadas with corn salsa
Beef, chorizo and olive empanadas with corn salsa
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Create a delectable beef and chorizo pie with olives wrapped in flaky pastry.
Ingredients:
  • 400g Beef Fillet Steak, chopped into 1cm pieces
  • 1 small red onion, finely chopped
  • 1 chorizo, finely chopped
  • 2 garlic cloves, crushed
  • 1.25 gm cumin
  • 1.25 gm cinnamon
  • 60g olive
  • 3 sheets ready rolled shortcrust pastry, just thawed
  • 1 Free Range Egg, whisked
  • 4 pack Fresh Sweet Corn, husks and silks removed
  • 50g semi-dried tomato
  • 1 avocado, stone removed, peeled, chopped
  • 165.00 ml coriander, finely chopped
Instructions:
  • In a medium frying pan over medium heat, heat half of the oil. Brown the beef for 2 minutes, ensuring not to overcook it as it will cook further in the oven. Transfer to a plate.
  • In the same pan, heat the remaining oil over medium heat. Sauté half of the onion and all the chorizo until chorizo is browned and crispy, about 5 minutes. Stir in garlic, cumin, and cinnamon and cook for 1 minute. Add tomato paste and cook for 2 minutes. Return the meat to the pan, add olives, mix well, and season to taste. Remove from heat and let it cool completely before using.
  • Preheat oven to 200C. Cut 12 discs from the pastry using an 11.5cm pastry cutter. Put 2 tablespoons of the mixture in the center of each disc. Fold the pastry over to cover the filling and press the edges to seal and crimp with a fork. Brush with egg wash. Put on a large baking tray lined with baking paper, seam-side up. Bake for 25 minutes or until golden brown.
  • Preheat a barbecue or chargrill pan until it's hot. Cook the corn, turning occasionally, for 10-12 minutes until charred on all sides. Cut the kernels off the cob using a sharp knife. Mix the corn kernels with the remaining onion, tomato, avocado, and coriander in a bowl. Season well, then add lime juice and toss to combine. Serve the empanadas with corn salsa and lime wedges.

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