- Meat and poultry
- Beef pie
These South American pasties are a meal in themselves, making them great for picnics and alfresco eating.
12 people made this
- 300g boneless sirloin steak, cut into small cubes
- olive oil
- 1 large onion, finely chopped
- 2-3 garlic cloves, crushed
- 2 tablespoons currants, soaked in boiling water for 10 mins, then drained
- 1 teaspoon crushed dried red chilli flakes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 packet shortcrust pastry, room temperature
- green olives
- 2 boiled eggs, cut into eighths
MethodPrep:15min ›Cook:20min ›Extra time:35min soaking › Ready in:1hr10min
- Fry the onions gently in olive oil until translucent, add the garlic and fry for a further minute. Add the meat and fry until browned on all sides. Stir in the currants, chilli, paprika, cumin, salt and pepper. Turn off heat and set aside until cold, then, for really juicy empanadas put in fridge until it solidifies.
- Preheat the oven to 200 C / Gas 6.
- Roll out the pastry into circles approximately 3mm thick and about 10-13cm in diameter.
- Put 1-2 tablespoons of filling into the middle of each circle. Add a green olive and an egg wedge. Lightly moisten the edges with a little water and fold the pastry over. Press the edges together well. Brush the top with milk and place on a greased baking sheet with a little space between each.
- Bake for 15-20 minutes or until golden brown.
Try this with Finca Las Moras Bonarda, an explosion of blueberries, blackberries and cherries, with hints of vanilla and roasted coffee. Ideal with the rich meaty filling of the empanadas.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
these were superb, my family loved them and have asked for them to be done again.-13 Apr 2012