Beef Empanadas

Recipe from: 3 june 2010

Ingredients 14
Servings 1
Minutes 30 mins


Serving Change
  • 450
    minced beef
  • 1
    extra large hard boiled egg, chopped
  • 2
    onions, finely chopped
  • 50
    raisins, pre-soaked in warm water
  • 2
    chopped green olives, de-seeded and chopped
  • 1
    almonds, toasted and chopped
  • 1
    tomato paste
  • beaten egg for glazing
  • 1
    small fresh, red chilli, finely chopped
  • Sea salt and pepper, to taste
  • 1
    freshly grated turmeric
  • 2
    fresh thyme leaves
  • 1
    fresh rosemary, chopped
  • 1
    large lemon, grated zest only


30 mins
Rub the butter into the flour until it looks like coarse breadcrumbs and then add the water, bit by bit and mix with a knife until the pastry begins to bind together.

Form the dough into a ball and then cover with cling wrap – refrigerate for an hour.

Fry the beef until golden brown and crumbly and then add the rest of the ingredients, stir-frying over medium heat for about 10 minutes – set aside until you need to assemble the empanades.

Assemble the empanadas.

Preheat the oven to 200 C.

Roll the pastry out on a floured surface to about 3mm and then cut into circles using a plate or small pot lid.

Divide the filling between the pastry circles, brush the edges of the pastry with water,  fold over to create semi circles and press the edges firmly together, crimping the edges well with your fingers.
Brush the tops with beaten egg and bake until golden brown – about 20 – 30 minutes.

Read more on: bake  |  beef


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