Prep: 30 mins
Cook: 40 mins + cooling
Buttery, flaky pastry filled with a delicious mixture of warmly-spiced ground beef and vegetables - yum!
- 4 sheets Pampas Shortcrust Pastry, thawed
- 1 tbsp olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 250g beef mince
- 1½ tsp smoked paprika
- 1½ tsp ground cumin
- ½ cup (125ml) beef stock
- 2 tsp tomato paste
- 200g cooked potatoes, peeled, diced
- 2 tbsp sultanas
- 1 hard-boiled egg, coarsely chopped
- ¼ cup (40g) chopped pitted Sicilian green olives
- 1 egg, lightly whisked
- To serve chilli sauce
- Preheat oven to 200°C conventional or 180°C fan-forced. Line a large oven tray with baking paper.
- Heat oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high. Add beef and cook, stirring to break up any lumps, for 2 minutes or until browned. Stir through the spices and cook until fragrant. Add the stock, paste, potato and sultanas. Simmer for 3 minutes or until sauce thickens. Stir through hard-boiled egg and olives and season to taste. Cool.
- Cut sixteen 12cm rounds from pastry. Drop 2 tablespoons of beef mixture in centre of each round. Fold in half to enclose filling, pinching the edges to seal. Place the empanadas, seam side up, on the prepared trays. Brush with egg. Bake for 30 minutes or until golden. TIP You can freeze the assembled empanadas (before brushing with egg). Place on a baking tray lined with baking paper. Freeze. Once frozen, place in a snap-lock bag and freeze for up to 1 month. No need to thaw them before baking, but they will take a little longer.