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Beef empanadas
Beef empanadas
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Spicy, herby shortcut empanadas bursting with flavor.
Ingredients:
  • 1 onion
  • 2 cloves garlic
  • 2 long red chillies
  • 27.30 gm olive oil
  • 2.50 gm ground cumin
  • 250g minced beef
  • 40g (1/4 cup) sultanas
  • 35g (1/4 cup) pimento-stuffed green olives
  • 1/4 bunch flat-leaf parsley
  • 2 sheets frozen shortcrust pastry, thawed
  • 210g (3/4 cup) tomato sauce
  • 0.63 gm cinnamon
  • 1/4 tsp ground allspice
  • Green salad, to serve
Instructions:
  • Preheat the oven to 200C fan-forced. Boil eggs in water for 8 minutes until hard-boiled. Then, drain and set aside.
  • Finely chop onion, garlic, and chillies. Heat oil in a pan over high heat, then add the chopped ingredients along with cumin, beef, sultanas, half of the chillies, and 1 teaspoon of salt. Cook for 5 minutes, stirring often, until the onion softens and the beef browns.
  • Chop olives and parsley, mix into beef, transfer to a large metal bowl. Peel hard-boiled eggs, stir into beef.
  • Prepare the baking trays by lining them with baking paper. Cut the pastry sheets into quarters diagonally. Add 1/4 cup of beef mixture onto one half of each triangle, then fold the pastry over to cover the filling. Use a fork to crimp the edges and seal the empanadas. Arrange the empanadas on the trays and bake for 15 minutes or until they turn golden brown.
  • In a separate bowl, mix together the rest of the chili, tomato sauce, cinnamon, and allspice. Enjoy the hot empanadas with the zesty tomato sauce and a refreshing green salad.

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