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Beef empanadas
Beef empanadas
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Total Time:
1 hour 40 minutes
Savory South American pastries with flavorful spiced beef - perfect for outdoor snacking.
Ingredients:
  • 450 g sirloin steak
  • 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
  • 20 g black olives (stone in)
  • 1 tablespoon tomato purée
  • ½ an organic beef stock cube
  • 1 large free­-range egg
  • 500 g plain flour
  • 150 g unsalted butter (cold)
Instructions:
  • For the pastry, combine flour, baking powder, and 1 teaspoon of sea salt in a large bowl. Finely chop or grate the butter, then rub into the dry mix until it resembles fine breadcrumbs. Add just enough cold water to bring it together, then wrap in clingfilm and chill for 1 hour. Meanwhile, finely chop sirloin and cook with 1 tablespoon of oil over medium-high heat. Set aside. Chop garlic, onion, pepper, and chili, then sauté with paprika and cumin for 10 minutes until softened. Crush and chop olives, add to the pan with purée and crumbled stock cube. Cook for another minute, then add olives and boiling water. Simmer until almost dry. Stir in beef, cool completely. Preheat oven to 190°C/375°F/gas 5. Divide pastry into 14 pieces, roll each into 14cm circles. Spoon 2 tablespoons of filling onto each circle. Fold over to make semi-circle, seal edges with a fork. Brush with beaten egg, bake for 25-30 minutes until golden. Let rest before serving.

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