Argentinian Beef Empanadas
YIELD
~500-600ML
PREP TIME
00:16
COOKING TIME
00:16
INGREDIENTS
Beef filling:
- 2 Free Range Eggs
- 2 tbsp Avocado Cooking Oil
- 500g Beef Premium Mince
- 1 Onion, diced
- 2 Garlic cloves, diced
- 1 Red Capsicum, diced
- 1 tsp Cumin
- 2 tsp Sweet paprika
- 1 tbsp Oregano, finely chopped
- ⅓ cup Seedless Sultanas, coarsely chopped
- ⅓ cup Pitted Green Olives, halved
- ½ tsp Cayenne pepper
- ½ tsp Salt
- ¼ cup Flour, for work surface
- 2 sheets Puff pastry, thawed
- 1 Free Range Egg, beaten
METHOD
Method:
- Preheat the oven to 220°C. Line 2 baking trays with baking paper.
- Add eggs to a small saucepan, cover with water, and bring to a rolling boil. Boil for 5 minutes, then remove eggs with a slotted spoon and run under cold water. Once cool enough to handle, peel the shells and chop the eggs into chunks. Set aside.
- Heat oil in a large frying pan over medium heat. Add mince and cook until brown, about 5 minutes. Remove beef from the pan and set aside. Fry onion, garlic and red capsicum in the pan until the onion has cooked, about 5 minutes.
- Add all filling ingredients to a large bowl and toss to combine. Let the filling cool.
- Unfold a chilled pastry sheet onto a lightly floured board. Cut out 10cm circles (you can use a saucer to cut around). Add 2 tablespoons of filling into the middle of each circle, wet the pastry edges, then fold over pastry to create a half moon. Use a fork to crimp the pastry edges together. Transfer empanada to a baking tray and brush with beaten egg. Repeat with remaining ingredients.
