Beef Family friendly

Beef Empanadas

Name: Beef Empanadas
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 24
Ingredients: 1 tbs olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 250g beef mince; 1 tbs each smoked paprika (pimenton), ground cumin and dried oregano; 2 tbs red wine vinegar; 1/4 tsp Worcestershire sauce; 1 cup (250ml) beef stock; 1 tomato, seeds removed, chopped; 50g chopped green olives; 1/3 cup (55g) sultanas; 2 hard-boiled eggs, chopped, plus 1 lightly beaten egg; 6 sheets frozen shortcrust pastry, thawed; Romesco sauce or spicy tomato chutney, to serve

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15m

50m

https://healthimprovements.info/recipes/beef-empanadas/359087cc-c698-49ba-a6d0-99a4f826fa26?current_section=recipes — Beef empanadas

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by delicious. team

delicious. team

Oct 09, 2015

These snack-sized, beef-packed pastries are a quintessential tapas dish, best served with your favourite tipple.

1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g beef mince
1 tbs each smoked paprika (pimenton), ground cumin and dried oregano
2 tbs red wine vinegar
1/4 tsp Worcestershire sauce
1 cup (250ml) beef stock
1 tomato, seeds removed, chopped
50g chopped green olives
1/3 cup (55g) sultanas
2 hard-boiled eggs, chopped, plus 1 lightly beaten egg
6 sheets frozen shortcrust pastry, thawed
Romesco sauce or spicy tomato chutney, to serve

Method

1.

Heat oil in a frypan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until softened. Add beef and cook, breaking up with a wooden spoon, for 5-6 minutes until browned. Add spices and oregano, then cook, stirring, for 1 minute. Add vinegar, Worcestershire sauce, stock, tomato, olives and sultanas. Simmer,stirring, for 8-10 minutes until the liquid has evaporated. Remove from heat and stir in chopped egg. Season and cool.
2.

Preheat oven to 180°C and line a baking tray with baking paper. Cut out 24 x 11cm pastry circles. Brush with beaten egg, then place 1 tbs cooled beef mixture in the centre of each circle. Fold pastry over to form a semi-circle and pinch the edgesto seal. Place on the tray and brush with remaining egg. Bake for 20-25 minutes until golden and cooked through. Serve hot with Romesco sauce or chutney.