If you’re looking for a new spin on the classic beef pasties, these Spanish-inspired empanadas are sure to tickle your fancy.
The secret to these empanadas is a juicy meat filling and this version, with mined beef, onion, garlic, cumin, oregano, tomato paste and Sicilian olives, works a treat. While they look similar to a traditional English pasty, empanadas use shortcrust pasty for a dense, buttery crust and plenty of Spanish-inspired spices and flavours to create one seriously delicious filling.
These tasty empanadas are perfect for picnics and entertaining, and also make a great mid-week meal. Great served hot or cold with a side of tomato relish and a garden salad.
- 1 tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 tsp ground cumin
- 1/4 cup fresh oregano leaves, chopped
- 400g beef mince
- 1/4 cup tomato paste
- 1/4 cup water
- 3/4 cup green pitted Sicilian olives, chopped
- 1 cup flat-leaf parsley leaves, chopped
- Sea salt and cracked black pepper
- 4 sheets shortcrust pastry
- 1 egg, lightly beaten
- Heat oil in large frying pan over high heat.
- Add onion, garlic, cumin and oregano and cook, stirring, for two to three minutes or until golden.
- Add mince and cook, breaking any lumps with wooden spoon, for five minutes.
- Add tomato paste and water and cook for two minutes.
- Add olives, parsley, salt and pepper and set aside to cool completely.
- Preheat oven to 200°C. Using an 11cm-round cookie cutter, cut four rounds from each shortcrust pastry sheet.
- Place 1 1/2 tablespoons of beef mixture in centre of each round and brush edges with egg.
- Fold to enclose and press with fork to seal.
- Place on two oven trays lined with non-stick baking paper and brush with egg.
- Bake for 15 to 20 minutes.