Spicy beef empanadas

Empanadas are crispy pastries stuffed with spicy beef, tomato and potatoes.
28 Item
1H 15M



1.Cook one egg in a small saucepan of boiling water for 7 minutes or until hard boiled. Drain under cold water. When cool enough to handle, peel egg.
2.Meanwhile, boil, steam or microwave potato until tender. Drain; cool.
3.Heat oil in large frying pan over medium heat; cook onion and garlic, stirring, until soft. Add beef; cook, stirring, over high heat, until browned. Stir in spices; cook until fragrant. Add stock, paste, potato and sultanas; simmer, uncovered, for about 3 minutes or until sauce thickens.
4.Meanwhile, coarsely chop boiled egg and olives. Stir into beef mixture; season. Cool.
5.Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.
6.Using an 11cm (4½-inch) round cutter, cut 28 rounds from pastry. Drop 1 rounded tablespoon of beef mixture in centre of each round; lightly brush edges with water. Fold in half to enclose filling, pinch edges to seal. Place empanadas, seam-side up, on trays; brush edges with remaining lightly beaten egg. Bake about 30 minutes or until empanadas are browned lightly.

Cool empanadas before packing in airtight containers; refrigerate for up to 2 days. Empanadas can also be frozen cooked or uncooked. Uncooked empanadas can be baked from frozen. Thaw baked empanadas before reheating. At work, reheat in a toaster oven or on the base of a sandwich press (do not close the press). Rolls may also be gently heated in a microwave, however, the pastry will not be as crisp. Pack some chutney or tomato sauce to serve with the empanadas, if you like. You need an 11cm (4½-inch) round cutter for this recipe.


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