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Empanadas
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Argentinian-inspired beef empanadas filled with savory beef, olives, eggs, and flavorful spices like smoked paprika, cumin, and chili flakes with a hint of sweetness from sultanas. Perfect for parties, picnics, or lunchboxes, and can be made ahead and frozen for convenience.
Ingredients:
  • 400g desiree potatoes, peeled, cut into 5mm pieces
  • 4 garlic cloves, crushed
  • 500g 3 star beef mince
  • 3.75 gm smoked paprika
  • 3.75 gm ground cumin
  • 1/2 tsp brand chilli flakes hot
  • 255.00 gm beef stock
  • 22.20 gm tomato paste
  • 56.10 gm sultanas
  • 2 hard-boiled eggs, coarsely chopped
  • 125.00 ml drained pitted green olives, chopped
  • 8 sheets frozen brand shortcrust pastry
  • Chilli sauce, to serve
Instructions:
  • Boil potato in a small saucepan of salted water until just tender, about 3 minutes. Drain.
  • In a large frying pan over medium heat, heat oil. Cook onion and garlic, stirring occasionally, for 5 minutes until onion softens. Increase heat to high. Add mince and cook for 3 minutes until browned, breaking up any lumps. Stir in paprika, cumin, and chilli and cook until fragrant. Add stock, tomato paste, potato, and sultanas. Simmer for 8 minutes until sauce thickens. Stir in the egg, olives, and season to taste. Allow the mixture to cool.
  • Preheat your oven to 200°C or 180°C fan-forced, and prepare 2 large oven trays by lining them with baking paper.
  • Cut thirty-two 11.5cm pastry discs. Spoon 2 tablespoons of beef mixture onto the center of each disc. Fold in half, pinching the edges to seal. Arrange empanadas seam-side up on trays. Bake for 30 mins until golden. Serve with chilli sauce.

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