Ref: 216
Heading: Starters & Soups
Cuisine: Mexican
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
500 g
Beef mince
500 g
Puff pastry sheet
100 ml
Water
1/2 Onion med, finely chopped
2 Garlic cloves grated
1 tbsp
Chipotle chilli paste
1 tbsp
Tomato puree
1 Bell/sweet pepper diced
30 g
Fresh coriander chopped
1 Beef stock cube or gel pot
1 tsp
Cumin ground
2 tsp
Smoked paprika
1/8 tsp
Cinnamon Ground
1 Egg, beaten
4 tbsp
Sunflower oil for shallow frying
Method
Step 1
Fry onion in a frying pan with a little sunflower oil until light golden, add garlic cook for 1 min, add cumin, smoked paprika, & a pinch of cinnamon, add beef mince a & mix then brown stirring to break up the meat.
Step 2
Add tomato puree, water, bell pepper, beef stock & chipotle paste, stir well & reduce liquid to a thick a sauce, remove from the heat & allow to cool.
Step 3
Stir in coriander into the mince.
Step 4
Pre-heat oven to 180'c. Cut puff pastry into 12 cm rounds, place a heaped tbsp of the mince mixture in the centre of the pastry disc, when finished all the mixture then seal the edges with egg wash, & fold over to a half moon shape like a pasty, seal edge using prongs of a fork.
Step 5
Place empanadas on a non stick baking tray or on a silicon mat or greaseproof paper, brush over egg wash & bake for 25 to 30 mins, serve warm.
Suggestion & Tips
You could use chicken mince & stock instead. Add some finely chopped chilli if you like some real heat.