PREP TIME 40 MIN COOK TIME 50 MIN SERVES 6 COST $$
EMPANADAS CARLA ZUNIGA NAVARRO INGREDIENTS
METHOD
1 tbsp oil
1. Preheat oven to 200°C and line baking trays with baking paper. 2. Heat oil in saucepan over medium heat. Add garlic and onion,
1 garlic clove, minced 1 onion, finely chopped 450g minced beef 4 puff pastry sheets, thawed 3 hard boiled eggs, peeled and chopped 15 pitted black olives, chopped 2 jalapenos, chopped (optional) 1 tsp allspice Salt and pepper, to taste
and fry until brown.
3. Add minced beef and cook until the meat has browned. Set aside to cool for 30 mins.
4. Roll out the pastry and cut into 10cm squares. Lay them out separately onto the baking trays.
5. Add eggs, olives, allspice and jalapenos into the mince mixture and season to taste.
6. Place 1-2 tsp of the mixture onto the centre of each pastry slice.
7. Brush the edges of the pastry with water and fold over into a triangle, pressing the edges down with a fork.
8. Bake for 25 mins or until golden. Serve warm.
CHEF’S TIP
CHEF’S STORY
You can glaze the empanadas with an egg yolk wash (before baking) to make them golden.
This is a cheat’s version of the traditional empanada, which I use when I want to eat some comfort food without all of the fuss. Empanadas are traditionally eaten during family meals and are the ultimate reminder of home and a perfect snack for a cold, rainy day. Empanadas remind me of meals at my grandmother’s house as a child and are a delicious way to say “I love you”.
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