Empanadas Criollas de Carne (Beef Empanadas with Olives)
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Ingredients
- 500 g beef mince
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 60 g pitted green olives
- 3 large eggs
- 500 g ready-made shortcrust pastry
Nutrition (per serving)
- Calories
- 953 kcal
- Protein
- 38.5 g
- Carbohydrate
- 61.6 g
- of which sugars
- 4.3 g
- Fat
- 60.1 g
- of which saturates
- 25.2 g
- Fibre
- 3.8 g
- Salt
- 2.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Boil 1 egg for 8 minutes, then cool, peel and chop.
- 2
Cook the onion and garlic in a dry pan for 5 minutes, then add the beef mince and cook for 8-10 minutes, breaking it up, until no pink remains.
- 3
Stir in the ground cumin, sweet paprika, green olives and chopped egg, then leave to cool.
- 4
Roll out the pastry and cut into 12 circles, about 12cm across. Spoon filling onto one half of each, fold over and press the edges to seal, crimping with a fork.
- 5
Brush the empanadas with the remaining beaten egg and place on a lined baking tray.
- 6
Bake for 20-25 minutes, until golden and crisp.
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