Beef Empanadas

16
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 16 servings
OK

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 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 & Variations


No special items needed.

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