As featured in Restaurant Magazine, these Beef empanadas originate from Galicia, Spain, & date back to the 7th Century! We’ve got your next canapé party covered….
2 tablespoon olive oil
500g white onions, finely chopped
2 teaspoon salt
500g beef flank, chopped into small cubes
2 teaspoon dried oregano
1.5 teaspoon ground cumin
2 teaspoon sweet paprika
pinch of ground turmeric
250g roasted red peppers, chopped
100g green olives, pitted and chopped
3 spring onions, finely sliced
1 tablespoon flat leaf parsley, finely chopped
12 x 10cm shortcrust pastry discs (2.5mm thick)
Place a saucepan on high heat. Add oil and white onions. When they become translucent, add the salt and cook until caramelised. Add the beef and keep stirring for 5 minutes until the meat is lightly browned. Add the oregano and the spices, season & stir well. Lower heat and gently braise until tender for about 20 minutes. Remove from the stove and add the spring onions, red peppers, olives & parsley. Heat oven to 230 degrees C. Pile a full tablespoon of filling on half of each pastry disc, fold over, seal & paint with egg wash. Bake for 10 minutes until golden brown. Cool slightly before serving.