Beef Empanadas

Method

1. 1
   • ground beef500 g
   • olive oil2 tbsp
   • onion1
   • garlic3
   • ground cumin1 tsp
   • smoked paprika1 tsp
   • chilli powder½ tsp
   • tomato paste2 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 oil2 tbsp
   • fresh parsley3 tbsp
   • saltto taste
   • black pepperto 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 sheet500 g
   • egg2

   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