Empanadas Recipe

(20 ratings)
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makes:

18

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

40 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Empanadas are small savoury pastries, baked or fried and are often served in little baskets. Empanadas are greatly loved in Brazil and are sold in bars and cafes or as a popular street food. They are also called “pastels”. They are ordered by the dozen or half dozen and are a great food for sharing with friends and family. The variety of fillings is endless but often includes beef or chicken. These empanadas feature a delicious pastry containing turmeric and chillis which gives it a lovely golden colour and spicy flavour. They can be served hot or cold and would make a great snack while you are watching the football.

Ingredients

  • For the pastry:
  • 400g plain flour
  • 175g butter or margarine
  • ½tsp turmeric
  • 1tsp chilli flakes
  • Cold water to mix
  • For the filling:
  • 1-2tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 225g minced beef
  • Pinch cinnamon
  • Pinch chilli flakes
  • Pinch paprika
  • 2tsp oregano
  • 6 green olives, chopped
  • 1tbsp tomato puree
  • Few drops hot pepper sauce
  • 100g Gouda or Cheddar cheese, cubed
  • 1 beaten egg for brushing

Method

  • Sift the flour into a bowl. Cut the butter or margarine into pieces, add to the bowl and rub together until the mixture resembles breadcrumbs. Stir in the turmeric and chilli flakes.

  • Add 2-3 tablespoons of water and mix together to form a firm dough, adding more water if necessary.

  • Wrap the dough in clingfilm and chill in the fridge whilst you make the filling.

  • Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6.

  • Have ready 2 large greased baking trays. Heat the oil in a large frying pan.

  • Add the onion and garlic and cook for a few minutes until softened.

  • Add the minced beef and cook until lightly and evenly browned, then drain off any excess fat.

  • Stir in all the other ingredients except the cheese.

  • Fry over a medium heat for about 10 minutes, then leave to cool.

  • To assemble: Roll out the pastry on a floured board to a thickness of about 3mm. Cut out 18 circles measuring about 10cm.

  • Divide the filling between the rounds, leaving a gap around the edges. Place the cheese on top of the filling on each round.

  • Brush the edges of the pastry rounds with a little water.

  • Fold the pastry over to create semi circles and press the edges together firmly. Crimp the edges of the pastry with a fork or your fingers.

  • Brush the tops with beaten egg and bake for 20 – 30 minutes or until golden brown. Serve hot or cold.

More Recipe Ideas

Top Tip

If you prefer you can make larger sized Empanadas to serve in a main meal with salad. You can vary the filling by adding different olives – pimento or almond stuffed olives are good. You could serve them with dips too – a chilli dipping sauce goes well. Empanadas can be frozen baked or unbaked and can also be deep fried if preferred.