Argentinian Beef Empanadas
Empanadas are a South American equivalent to savoury pastries. They can be deep fried or baked and are packed full of delicious flavor. We make ours for dinner but they’d be fantastic party food or lunchbox treats. The raisins and olives make a delicious sweet and salty combination.
Prep time: 15 minutes (+ cooling) Cook time: 25 minutes Makes: 16 empanadas
- 2 Free Range Eggs
- 2 tbsp Olivado Avocado Cooking Oil
- 500g Pure South Beef Premium Mince
- 1 Onion, diced
- 2 Garlic cloves, diced
- 1 Red Capsicum, diced
- 1 tsp Cumin
- 2 tsp Sweet paprika
- 1 tbsp Superb Herb Oregano, finely chopped
- 1/3 cup FreshLife Seedless Sultanas, coarsely chopped
- 1/3 cup Pitted Green Olives, halved
- 1/2 tsp Cayenne pepper
- 1/2 tsp Salt
- 1/4 cup Flour, for work surface
- 2 sheets Puff pastry, thawed
- 1 Free Range Egg, beaten
- 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.
- Bake for 15 minutes, until golden brown and cooked.