Beef Empanadas

Makes 16

Equipment Required

  • Electric frying pan

  • Chopping board

  • Measuring cups

  • Measuring spoons

  • Sharp knife

  • Pastry brush

  • Baking paper

  • Baking sheet

  • Oven gloves


  • 4 sheets shortcrust pastry

  • 1 small onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 tablespoon olive oil

  • 250g beef mince

  • 1½ teaspoons smoked paprika

  • 1½ teaspoons ground cumin

  • ½ cup beef stock

  • 2 teaspoons tomato paste

  • 200g cooked potatoes, diced

  • 1 egg, hard boiled and coarsely chopped

  • ¼ cup olives, finely chopped

  • Beaten egg to glaze


  • Preheat oven to 200°C

  • Heat oil in an electric fry pan and cook onion and garlic until onion softens.

  • Add beef mince to the fry pan and cook until browned.

  • Add smoked paprika and cumin to the beef mixture and cook for 2 minutes.

  • Add stock, tomato paste and diced potato and simmer for 3 minutes or until the sauce thickens.

  • Stir through chopped hard-boiled egg and olives and allow to cool.

  • Cut pastry sheets into 16 squares.  Drop 2 tablespoons of beef mixture into the centre of each square.

  • Brush around the edges of each square with a little egg and fold in half to enclose filling.  Pinch the edges to seal.

  • Place the empanadas seam side up on a baking sheet.  Brush with beaten egg and bake for 30 minutes or until golden brown

  • Enjoy!