A collection of beef & chorizo empanadas

Beef & chorizo empanadas

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

Prep: 40 mins Cook: 30 mins

Easy

Makes 16

Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal273
  • fat17g
  • saturates9g
  • carbs19g
  • sugars1g
  • fibre2g
  • protein9g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pastry

    • 375g plain flour
    • 220g chilled butter, chopped
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 100g cooking chorizo sausage
    • 300g beef mince
    • 1 onion, chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • ½ small pack coriander, finely chopped
    • ½ small pack parsley, finely chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 2 tsp smoked paprika
    • 2 tsp ground cumin
    • 1 tsp chilli flakes
    • 2 tbsp tomato purée

    Method

    1. Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.

    2. Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.

    3. Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.

    4. Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.

    You may also like

    Ads by Google

    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.