Empanadas – little pockets of puff pastry filled with rich fillings, in this case beef, with a hint of spice. Can be eaten hot or cold but I definitely prefer them hot – good luck trying to save any for later!
Ingredients
- 500g puff pastry
- Flour, to dust
- 1 egg
For the filling:
- 250g Beef Mince
- 1/2 Onion, diced
- 1 Garlic clove, crushed
- 1 Tbsp Tomato Puree
- 1/2 Red & 1/2 Yellow Pepper, diced
- 1 Tsp Ground Cumin
- 1 Tsp Paprika
- ¼ Tsp Chilli Powder
- Salt and Pepper
Directions
- Preheat the oven to 200°C.
- To make the filling: Heat a splash of oil in a large frying pan. Fry the onion and peppers until they begin to soften and add the garlic and tomato puree. Continue to cook for 1 minute and then add the mince and spices. Stir until the meat has broken apart and is becoming golden brown. Season with salt and pepper.
- Lightly dust your work surface with flour and roll out the pastry to about 3mm thickness. Cut 12 disks out using a round pastry/biscuit cutter. Divide the filling between the circles, placing it in the middle of the circle and leaving a border around the edge.
- Lightly beat the egg using a fork. Brush a little around the edge of each pastry circle. Fold each circle in half, encasing the filling. Seal using a fork to make half-moon shaped parcels with ridged edges. Brush with a little more of the beaten egg to glaze. Transfer to a lined baking sheet.
- Bake in the oven for around 15 minutes until puffed up and golden.
