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Beef Empanadas
Makes 16
Equipment Required
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Electric frying pan
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Chopping board
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Measuring cups
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Measuring spoons
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Sharp knife
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Pastry brush
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Baking paper
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Baking sheet
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Oven gloves
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Ingredients
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4 sheets shortcrust pastry
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1 small onion, finely chopped
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2 cloves garlic, crushed
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1 tablespoon olive oil
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250g beef mince
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1½ teaspoons smoked paprika
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1½ teaspoons ground cumin
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½ cup beef stock
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2 teaspoons tomato paste
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200g cooked potatoes, diced
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1 egg, hard boiled and coarsely chopped
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¼ cup olives, finely chopped
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Beaten egg to glaze
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Method
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Preheat oven to 200°C
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Heat oil in an electric fry pan and cook onion and garlic until onion softens.
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Add beef mince to the fry pan and cook until browned.
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Add smoked paprika and cumin to the beef mixture and cook for 2 minutes.
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Add stock, tomato paste and diced potato and simmer for 3 minutes or until the sauce thickens.
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Stir through chopped hard-boiled egg and olives and allow to cool.
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Cut pastry sheets into 16 squares. Drop 2 tablespoons of beef mixture into the centre of each square.
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Brush around the edges of each square with a little egg and fold in half to enclose filling. Pinch the edges to seal.
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Place the empanadas seam side up on a baking sheet. Brush with beaten egg and bake for 30 minutes or until golden brown
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Enjoy!
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