No image available
Member recipe

Beef Empanadas

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 1 - 12 Pies

These Beef pies are popular throughout South America, and are available at every street corner in most cities and towns in South America.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • PASTRY
  • 450g/1lb plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 60g/2¼ butter
  • 60g/2¼ lard or vegetable shortening
  • chilled water, enough to form dough
  • EMPANADA FILLING
  • 2 tbsp olive oil
  • 1 beef stock cube, crumbled
  • 1 Green or Red Pepper or mix of both
  • 400g/14oz fillet or sirloin steak, finely chopped
  • 1 onion, finely chopped
  • 3 garlic cloves
  • Emental Cheese
  • 5 tbsp red wine
  • ½ tsp paprika
  • ½ tsp chilli powder
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 beaten egg, for brushing pastry

Method

    1. Preheat the oven to 180C/350F/Gas 4
    2. For the pastry, combine the flour, baking powder and salt in a mixing bowl
    3. Cut the lard and butter into sugarcube sized chunks, add to the flour, and rub the fat into the flour until it forms fine crumbs. Add enough cold water to form a soft dough. Set aside in the fridge to rest for an hour
    4. For the empanada filling, heat one tbsp of oil in a large frypan, sprinkle the stock cube into the hot oil and fry for thirty seconds, stirring continuously. Add the beef and fry for about two minutes until brown. Set the meat and the juices to one side.
    5. Heat the remaining tbsp of olive oil, add the onion and peppers, fry until soft. Add the garlic, and fry for a further minute. Add the wine, paprika, chilli powder, and the salt and pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and mix well, set aside to go cold.
    6. To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry.
    7. On one half of the pastry circle place a tbsp of the filling, add some of the cheese brush the edge with egg, fold over, and crimp the edges together.
    8. Brush with egg and place on a greased baking tray. Bake for ten minutes or until golden.
    9. These can be server either hot or cold as a snack or starter.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.