Beef Empanadas

Method

1. 1
   • ground beef 500 g
   • olive oil 2 tbsp
   • onion 1
   • garlic 3
   • ground cumin 1 tsp
   • smoked paprika 1 tsp
   • chilli powder ½ tsp
   • tomato paste 2 tbsp

   Brown the beef with spices — Heat the oil and soften the onion for 4 minutes. Add the garlic and beef and brown for 6 minutes. Stir in the cumin, smoked paprika, chili powder, and tomato paste.

   ⏱10 min
2. 2
   • olive oil 2 tbsp
   • fresh parsley 3 tbsp
   • salt to taste
   • black pepper to taste

   Finish and cool the filling — Season with salt and pepper, stir in the olives and parsley, and cook for 5 minutes until dry. Let the filling cool completely.

   ⏱5 min
3. 3
   • puff pastry sheet 500 g
   • egg 2

   Fill and fold the empanadas — Cut the pastry into rounds. Spoon filling onto each, fold into half-moons, and crimp the edges with a fork. Brush with beaten egg.

4. 4

   Bake until golden brown — Bake at 200°C for 20 minutes until puffed and deep golden. Serve warm.

   ⏱20 min