Beef Empanadas - Eat Love Share

Beef Empanadas

By on May 11, 2015


Beef Empanadas


  • 1 small onion, finely diced
  • 2 teaspoons finely diced garlic
  • 1kg beef mince
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Pinch of cinnamon
  • 2 tablespoons tomato paste
  • 1/4 cup currants
  • 1/2 cup roughly diced parsley
  • 1/2 cup (80g) roughly diced pitted olives
  • 3 eggs, hard-boiled and roughly diced
  • 10 sheets of puff pastry, defrosted
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil
  • 1 tub Chris’ Down 2 Earth Mexican Style Bean & Corn Salsa


  • Preheat fan forced oven to 180 degrees.
  • Place large frypan over high heat, add oil and heat.
  • Add onion to the hot frypan and cook for a few minutes or until lightly golden.
  • Add garlic, cumin, paprika, cayenne pepper and cinnamon and cook for a further 2 minutes.
  • Add beef mince, breaking up with a spatula and cook until golden brown.
  • Add tomato paste and currants and simmer for 5 – 10 minutes.
  • Finish off your empanada filling by stirring through parsley, olives, eggs and season with salt and black pepper.
  • Take one sheet of puff pastry and cut out 15cm wide circles.
  • Place pastry circles on a clean work surface, and add a heaped tablespoon of filling in the centre of the pastry. Join the two sides together to make a half moon shape, pinch the pastry together on the edges. Set aside on a baking tray lined with baking paper.
  • Repeat with remaining pastry and filling.
  • Before baking, brush empanadas with a little egg, place in the oven and bake for 25 – 30 minutes or until golden and pastry is cooked through.
  • Decant Chris’ Down 2 Earth Mexican Style Bean & Corn Salsa into a bowl and serve immediately with the warm empanadas.