Spanish Empanadas are a delicious Spanish style pastry that is filled with meat and vegetables, it is a dish that is similar to the Aussie Pasties, and is freaking delicious!
How to Make Spanish Empanadas
Flaky pastry pockets filled with savoury goodness—empanadas are versatile, portable, and flavour-packed. Whether baked or fried, they’re perfect for lunchboxes, parties, or casual dinners that still feel special.
Course: Baking, Mince, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 number Puff pastry (sheet)
500 gram Beef Mince (Lean)
1 tbsp Olive oil
1 number Onion
2 tsp Garlic (Minced)
425 gram Corn kennels
2 tsp Chilli flakes
1 tbsp Mixed herbs
2 tsp Cumin seeds
100 gram Butter, melted-to brush pastry
Directions
- Heat oil in fry pan add onion and cook for 2 minutes until clear.
- Add mince and garlic and stir until mince is browned. Reduce heat to low and add corn, cumin seeds, mixed herbs and chilli flakes. Mix well with wooden spoon.
- Preheat oven to 200 oC.
- Lay pastry sheets on bench and cut diagonally. If you would like two large Empanadas only cut once, otherwise cut both diagonals so you have 4 triangles with each pastry sheet (we made large ones).
- Place two large spoons of mix onto one half of your pastry triangle, leaving a 1 cm gap around the edges. Then fold the other side of pastry over creating a pastry triangle parcel. Press the edges down with your fingers or a fork to seal. Repeat until all mince mix is used.
- Place on a lined baking tray and brush pastry with melted butter.
- Cook in hot oven for 25 minutes until golden brown.
- Recipe Hints and Tips:
- Empanadas can be frozen uncooked for up to 3 months. I like to wrap individually in cling wrap before freezing.
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