Beef empanadas

0
140
Beef empanadas

Makes 12


2 tbsp olive oil
1 onion, finely chopped
1 green pepper, deseeded and chopped
4 garlic cloves, crushed
Salt and black pepper
250g beef mince
½ tsp ground cumin
½ tsp paprika
2 large tomatoes, chopped
1 x 375g sheet of ready rolled shortcrust pastry
1 egg, lightly beaten


To serve:
Sour cream


  1. Preheat the oven to 220°C/200°C fan/gas mark 7. Line 2 baking trays with non-stick parchment paper.
  2. Heat the oil in a saucepan over a medium heat and cook the onion and pepper for 3-4 minutes until softened. Add the garlic, season with salt and pepper and cook for one minute.
  3. Add the mince and cook for 6-8 minutes until it is browned all over and no pink parts remain, breaking up any lumps using a wooden spoon.
  4. Add the cumin and paprika and stir for one minute. Add the chopped tomatoes and cook for 3-4 minutes. Season well, then remove from the heat and allow to cool.
  5. Roll the pastry out on a work surface. Using a 9cm round pastry cutter, cut out 12 discs of pastry.
  6. Put one tablespoon of filling on half of each pastry circle. Brush the edge with beaten egg, then fold the pastry over the filling and use a fork to seal the edges. Brush the top with egg and place on one of the prepared baking trays. Repeat with the remaining filling and pastry circles.
  7. Bake for 12-15 minutes or until golden brown. Serve with sour cream.

Per serving 219kcals, 13.2g fat (0.9g saturated), 16.7g carbs (1.5g sugars), 8.9g protein, 1.1g fibre, 0.033g sodium