As I had some beef mince and puff pastry in my refrigerator, I decided to make some beef empanadas. These beef empanadas have a spicy sweet beef filling that goes rather well with the puff pastry. Empanadas are stuffed bread or pastry baked or fried with stuffing consisting of a variety of meat, cheese, vegetables, fruits, and others. Empanadas trace back their origins to the northwest region of Spain. They are popular in many countries in Latin Europe, Latin America, the United States, and parts of Southeast Asia (e.g. Philippines). They are very similar to our samosa and curry puff but with a spicy sweet beef filling.

INGREDIENTS

• 1 tablespoon Canola oil

• 1 small onion (finely diced)

• 1 clove garlic (finely diced) 

• 1/2 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• Pinch of cinnamon

• 500 gm beef mince

• 1/4 cup frozen vegetables

• 2 tablespoons tomato paste

• 1/4 cup raisins

• 2 eggs (hard-boiled and roughly diced)

• 3 sheets of puff pastry (defrosted)

• 1 egg yolk, lightly beaten

METHOD

1. Preheat fan forced oven to 160 degrees C. Also, line a baking tray with baking paper.

2. Heat oil in a pan, add onion and fry until lightly golden. Then add garlic, cumin, paprika, cayenne pepper and cinnamon and cook for a couple of minutes on low heat.

3. Add beef and fry until golden. Then add frozen vegetables and continue frying for a few more minutes.

4. Add tomato paste and raisins and simmer for 5 – 10 minutes.

5. Stir in the diced eggs and season with salt and black pepper. Remove mixture to a plate to cool.

6. Cut out circles of puff pastry (4 per sheet). Place a tablespoon of filling in the centre of the pastry circle and join the two sides together. Pinch pastry edges ensuring a good seal. Place on the baking tray.

7. Brush the beef empanadas with beaten egg yolk and place in the oven to bake for 20 minutes or until golden.