Beef Empanadas
Recipe: #28768
December 04, 2017
Categories: Snacks, Ground Beef, Appetizers, Onions, Birthday Game/Sports Day, Potluck, Oven Bake, Non-Dairy, Kosher Meat, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (113.9 g)
- Calories 430.2
- Total Fat - 29 g
- Saturated Fat - 5.1 g
- Cholesterol - 38.1 mg
- Sodium - 190.6 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 1.3 g
- Sugars - 0.9 g
- Protein - 12.9 g
- Calcium - 27.9 mg
- Iron - 2.8 mg
- Vitamin C - 6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a large, on-stick frying pan over a high heat and add the onion, garlic, cumin and oregano and cook, stirring for 2 to 3 minutes or until golden and then add the mince and cook, breaking up any lumps with a wood spoon, for 5 minutes or until golden.
Step 2
Add the tomato paste and water and cook for 2 minutes and then add the olives, parsley, salt and pepper and set aside to cool completely.
Step 3
Preheat oven to 200C (400F).
Step 4
Using an 11cm round cookie cutter, cut 4 rounds from each shortcrust pastry sheet.
Step 5
Place 1 1/2 tablespoons of the beef mixture in the centre of each round and brush the edges with the egg and then fold to enclose and press with a fork to seal.
Step 6
Place on oven trays lined with non-stick baking paper and brush with egg and bake for 15 to 20 minutes or until golden and serve with tomato relish.
Tips
No special items needed.
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