Finding food that my boy enjoys can sometimes be a challenge – he’s not the most keen on trying new things, and he would much rather stick with dishes he knows and likes than stray to something different. So when I find a recipe I think he will enjoy then I’m quick to give it a try and hope that he enjoys it. Luckily, if it features meat and vegetables, then we’re pretty safe, so I was happy to find these beef empanadas and give this slightly adjusted dish a go. This recipe makes 12 empanadas.
- 1 tablespoon olive oil
- 1/2 white onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g lean beef mince
- 1/2 green pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon mild chili powder
- 1 sheet ready rolled shortcrust pastry
- 1 egg, lightly beaten
- Heat the oil over a medium heat in a large frying pan. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 minute.
- Add the beef mince and cook until browned, approximately 8 minutes.
- Add the pepper and the spices and cook for a further 2 minutes.
- Remove from the heat and allow to cool.
- Unroll the shortcrust pastry and use a 9cm round cutter to cut out 12 discs of pastry.
- Put 1 tablespoon of the cooled filling on 1 half of each pastry circle. Brush the edge of each circle with egg and seal shut.
- Place on baking trays, brush with egg and bake for 15 minutes, until golden brown.
Photo Credit: Lucy