Beef and olive empanadas
A beef take on the Spanish answer to pies
Serves
4 - 5
Prep Time
30 mins
Cook Time
20 mins
Originating from Spain, the word 'empanada' comes from the verb 'em pandar', meaning to wrap or coat in bread.
Empanadas are made by folding the dough or bread around a seasoned stuffing. The stuffed dough is then baked or fried. Very much like pies, these delicious pastries offer a variety of choices when it comes to fillings, but this beef and olive combo is one of our favourites!
Originating from Spain, the word 'empanada' comes from the verb 'em pandar', meaning to wrap or coat in bread. Empanadas are made by folding the dough or bread around a seasoned stuffing. The stuffed dough is then baked or fried. Very much like pies, these delicious pastries offer a variety of choices when it comes to fillings, but this beef and olive combo is one of our favourites!
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ShareIngredients
500g Quality Mark beef mince
1 bunch spring onion
finely sliced1 onion
finely chopped2 Tbsp olive oil
1/2 tsp chilli flakes
1 tsp ground cumin
1 tsp paprika
100g olives
pitted and roughly chopped3 sheets short crust pastry
1 egg
whiskedA pinch of salt
A pinch of black pepper
Method
Preheat the oven to 200°C
Heat oil in a pan, add onion and spices and cook over a medium heat for 5 minutes.
Add minced beef and stir until browned.
Add olives and season to taste with salt and pepper, before leaving to cool.
Cut rounds out of the pastry with a medium-size circle cutter.
Place 2 tablespoons of the beef mixture in the centre of each circle, discarding excess liquid to prevent pastry becoming soggy.
Brush the edge of the disc with a little egg.
Fold pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
Place the empanadas on a baking tray lined with baking paper.
Brush each with remaining egg and then cook for 15-20 minutes.
Serve with a fresh green salad.
Nutrition Information per Serving (279g)
This nutrition analysis is based on 5 serves and is for the empanadas only.
