Recipe

Argentinean empanadas

Filled with slow-cooked beef, spices and green olives, these crispy empanadas make a heavenly snack or light meal with salad.

  • 2 hrs 40 mins cooking
  • Makes 8 Item
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Ingredients

Argentinean empanadas
  • 2 tablespoon olive oil
  • 750 gram (1½ pounds) beef chuck steak, chopped coarsely
  • 1 medium brown onion (150g), chopped finely
  • 2 teaspoon plain (all-purpose) flour
  • 2 teaspoon ground cumin
  • 1 teaspoon each ground coriander and sweet paprika
  • 2 cup (500ml) beef stock
  • 4 sheets shortcrust pastry
  • 4 large green olives, seeded, sliced thinly
  • 2 hard-boiled eggs, chopped coarsely
  • 1 egg, beaten lightly
  • 340 gram (11 ounces) bottled roasted capsicum (bell pepper) strips

Method

Argentinean empanadas
  • 1
    Heat half the oil in large saucepan; cook beef, in batches, until browned. Remove from pan.
  • 2
    Heat remaining oil in same pan; cook onion, stirring, until softened. Add flour and spices; cook, stirring, 1 minute. Gradually stir in stock. Return beef to pan; bring to the boil. Reduce heat; simmer, covered, over low heat, 2 hours. Season; cool.
  • 3
    Preheat oven to 220°C/425°F. Oil oven tray and line with baking paper.
  • 4
    Cut eight 14cm (5½-inch) rounds from pastry. Divide beef mixture among rounds. Top with olive and hard-boiled egg; seal pastry over filling. Pinch pastry edges together; place on oven tray. Brush with beaten egg.
  • 5
    Bake empanadas about 25 minutes or until browned. Stand 5 minutes before serving.
  • 6
    Meanwhile, blend or process capsicum until smooth. Serve with empanadas.

Notes

You can freeze the uncooked empanadas in an airtight container. No need to thaw them before baking but they will take a little longer.

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