- 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
Beef Empanadas by Diego Jacquet
Ingredients
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.
