Beef Empanadas

Method Print recipe

1. Place the flour in a bowl and then add the butter. Rub the butter with your fingertips until crumbly. Add the eggs and a small amount of water to form a dough. Then turn out onto a work surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
2. In a pan dry fry the mince until browned all over, then add the onions and peppers and cook until softened. Add the dry spices and fold through for a couple of minutes. Then add the tomato puree, beef stock and water and allow to simmer until the beef is tender. Then remove from the heat and allow to cool.
3. Heat the oven to 180°C. Divide the dough into 10 portions and then roll each one out to a thin sheet. Then, using a 10cm cutter, cut out discs. Place the filling into the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
4. Arrange on a lined baking tray, brush with beaten egg and bake for 20 minutes or until golden and reaching temperature.