Beef and cheese empanadas
These tasty pastries make a perfect finger food for a party, served with sour cream, salsa or guacamole. Or make them twice the size for an easy supper dish. You can assemble the pastries the day before, keep them in the fridge and cook when needed. Best served warm from the oven rather than chilled and reheated.
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Servings
12 servings
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Serves
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Ingredients
Equipment
- Medium bowl
- Sieve
- Table knives
- Rolling pin
- Cling film
- Frying pan
- Wooden spoon
- Fork
- Baking sheet
- Pastry brush
- 9 cm round cutter or a saucer to use as a template
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Method
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Step 1: For the pastry
Sift the flour and salt into a medium bowl and add the diced butter.
Step 2
Cut the butter into the flour using 2 table knives, then rub in the lumps of butter using your fingertips. Try to work quickly to avoid the butter warming up and softening.
Step 3
Add the cold egg and water mixture to the rubbed in mixture and stir with a table knife to distribute the liquid. Once the pastry has formed large lumps, use your hands to pull the pastry together and form a flat disc. Wrap in cling film and chill while you prepare the filling.
Step 4: For the filling
Pre-heat the oven to 200°C, gas 7
Step 5
Fry the minced beef, onion and garlic until the meat is cooked through and the onion is softened. You shouldn’t need extra oil as the fat will come out of the mince. Add the spices and purée, then cook for a further 2 minutes. Allow to cool before adding the grated cheese and using the filling to make the pastries.
Step 6
Roll out the pastry to the thickness of a £1 coin.
Step 7
Using the cutter or plate, cut out discs; you should get about 12.
Step 8
Place a tablespoon of the cooled filling in the middle of each disc.
Step 9
Brush the edges of the discs with the beaten egg and fold over the pastry to make a half-moon shape. Use a fork to crimp and seal the edges and brush all over with the egg.
Step 10
Cook for 12-15 minutes until golden.
