Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 24 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
24
- 1/4 cup extra virgin olive oil
- 500grams beef mince
- 1 small brown onion, finely diced
- 1 small red capsicum, deseeded, finely diced
- 2tablespoons tomato paste
- 2tablespoons Mexican chilli powder
- 6 sheets frozen puff pastry, partially thawed
- 1 free range egg, lightly beaten
- sour cream (to serve)
- tomato chutney (to serve)
Description
A simple take on a classic Argentinian recipe, these tasty beef empanadas make the perfect snack and are freezer-friendly!
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Heat half the oil in large frying pan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 4 minutes or until browned. Transfer to a bowl and set aside.
Step 2 of 3
Reduce heat to low and add remaining oil, onion and capsicum, then cook, stirring, for 7 minutes or until softened. Add tomato paste and chilli powder, then cook, stirring, for 1 minute or until fragrant. Return mince to pan with 1/2 cup water and bring to a simmer. Cook for 10 minutes or until liquid has evaporated.
Step 3 of 3
Cut 4 x 10cm rounds from each pastry sheet. Place 1 tbs mixture into centre of each round. Fold pastry over filling and seal edges by pressing with a fork. Transfer to trays. Brush each with a little egg and bake for 25 minutes or until golden and puffed. Serve with sour cream and tomato chutney.
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