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Chilli beef empanadas with fresh tomato salsa
Chilli beef empanadas with fresh tomato salsa
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Create South American beef and bean empanadas with fresh salsa for a delicious family meal.
Ingredients:
  • Olive oil spray
  • 2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
  • 250g punnet mini roma tomatoes, finely chopped
  • 50g (1/4 cup) stuffed green olives, finely chopped
  • 1 shallot, trimmed, thinly sliced
  • 20.00 ml chopped fresh continental parsley
  • 3kg beef chuck steak, excess fat trimmed, cut into 5cm pieces
  • 60ml (1/4 cup) vegetable oil
  • 4 brown onions, coarsely chopped
  • 4 garlic cloves, crushed
  • 10.00 gm ground cumin
  • 5.00 gm ground sweet paprika
  • 2 tsp dried chilli flakes
  • 20.00 ml dried oregano leaves
  • 3 x 400g cans kidney beans, rinsed, drained
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
Instructions:
  • **Rewritten Step:** Boil beef in water until tender, then simmer in flavorful spices, beans, and tomatoes until thickened. Season and enjoy half now, freeze the rest for later.
  • Preheat the oven to 220°C and lightly grease a large baking tray. Cut out 4 discs from each pastry sheet using a 12cm-diameter pastry cutter. Fill the center of each disc with a heaped tablespoon of chili beef, then fold in half and seal the edges. Arrange the empanadas on the tray and bake for 15 minutes until they are puffed up and golden.
  • In a medium bowl, mix together the tomatoes, olives, shallots, parsley, and lemon juice. Season with salt and pepper to taste.
  • Present the empanadas alongside the vibrant tomato salsa.

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