Beef Empanadas by Diego Jacquet

Diego Jacquet

Diego Jacquet

5th July 2018

Beef Empanadas by Diego Jacquet

Beef Empanadas by Diego Jacquet

Ingredients

  • 2 tbsp. olive oil
  • 2 white onions (medium), chopped
  • 2 tsp. salt
  • 500g beef flank, cut into small cubes
  • 2 tsp. dried oregano
  • Pinch of chilli flakes
  • 1.5 tsp. ground cumin
  • 2 tsp. sweet paprika
  • Pinch of ground turmeric
  • 250g roasted red peppers, peeled, deseeded & chopped
  • 100g green olives, pitted & chopped
  • 3 spring onions, finely sliced
  • 1 tbsp. flat leaf parsley, finely chopped
  • 12 shortcrust pastry discs, 10cm each & 2.5mm thick

Method

Pre heat oven to 230c
Place saucepan on high heat, add oil and white onions. When translucent add salt and cook until
caramelised.
Add beef and keep stirring for 5 mins until meat is lightly browned. Add oregano and the spices,
season and stir well.
Lower heat and gently braise until tender – about 20 mins. Remove from the heat and add spring
onions, red peppers, olives and parsley. Let it cool and adjust seasoning, if necessary.
Pile a tablespoon of filling on half of each pastry disc, fold over, seal and paint with egg wash.
Bake for 10 mins until golden brown. Cool slightly before serving.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.