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Minced beef empanadas

Ingredients for 6 portions

Per portion: 1719 kJ / 410 kcal

Pastry:

  • 350 g / 12 oz plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp paprika
  • 40 g / 1 1/2 oz butter, diced
  • 40 g / 1 1/2 oz white vegetable fat, diced

Filling:

  • 1 tbsp sunflower oil
  • 1 small onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 225 g / 8 oz lean minced beef
  • 1/2 red pepper, deseeded and chopped
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 150 ml / 1/4 pt beef stock
  • 2 tbsp Kikkoman naturally brewed soy sauce
  • beaten egg, to glaze

 

 

 

Preparation

Preparation time: 1h 30 mins

Make the pastry - add the baking powder and paprika to the flour and rub in the fat until it resembles breadcrumbs. Mix in enough water to make dough and knead until smooth. Wrap in clingfilm and chill.

Heat the oil in a large frying pan and soften the onion and garlic. Add the beef and brown.

Add red pepper, fry for 3 minutes, then sprinkle in the coriander and chilli powder. Pour in the stock and soy sauce and simmer for 15 minutes until the stock has evaporated. Leave to cool.

Roll out pastry and cut out six 15 cm / 6 in rounds.

Spoon the filling on to one half of each round, brush the edges with egg and fold to seal.  Brush the tops with egg and make a steam hole.

Preheat the oven to 180 C / Gas mark 4 and bake the empanadas for 15-20 minutes or until golden. Serve hot or cold.