Empanadas

This is a Spanish dish that is similar to the Aussie Pasties, and is freaking delicious!

This is a Spanish dish that is similar to the Aussie Pasties, and is freaking delicious!

serves
4
time needed
prep cook
ingredients
10
difficulty
Easy
rating (click to rate)
4.2 based on 4 ratings, click to rate

Ingredients

  • 4 Puff Pastry (sheet)
  • 500 grams Beef Mince (Lean)
  • 1 tbsp Olive Oil
  • 1 Onion
  • 2 tsp Garlic (Minced)
  • 425 grams Corn Kennels
  • 2 tsp Chilli Flakes
  • 1 tbsp Mixed Herbs
  • 2 tsp Cumin Seeds
  • 100 grams Butter, Melted to brush pastry


Method

  1. Heat oil in fry pan add onion and cook for 2 minutes until clear.
  2. Add mince and garlic and stir until mince is browned. Reduce heat to low and add corn, cumin seeds, mixed herbs and chilli flakes. Mix well with wooden spoon.
  3. Preheat oven to 200 oC.
  4. Lay pastry sheets on bench and cut diagonally. If you would like two large Empanadas only cut once, otherwise cut both diagonals so you have 4 triangles with each pastry sheet (we made large ones).
  5. Place two large spoons of mix onto one half of your pastry triangle, leaving a 1 cm gap around the edges. Then fold the other side of pastry over creating a pastry triangle parcel. Press the edges down with your fingers or a fork to seal. Repeat until all mince mix is used.
  6. Place on a lined baking tray and brush pastry with melted butter.
  7. Cook in hot oven for 25 minutes until golden brown.

Notes

Recipe Hints and Tips:

  • Empanadas can be frozen uncooked for up to 3 months. I like to wrap individually in cling wrap before freezing.

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