Baked Beef Empanadas

65 min · Easy · Serves 1

480 kcal per serving · 24g protein

Golden hand pies with a spiced beef and onion filling — crimped, egg-washed and baked, not fried.

Ingredients

• Shortcrust pastry × 1
• 100 g Ground Beef
• Onions × 1
• 0.5 tsp Cumin
• 0.5 tsp Smoked Paprika
• 1 egg Eggs
• 2 g Salt
• 1 g Black pepper

Method

1. Brown the filling

   

   Cook the beef and finely chopped onion in a large frying pan over medium-high heat, breaking the meat up with a spoon, until browned and any liquid has cooked off — you want a steady sizzle and no puddle left in the pan.

2. Spice it

   

   Season with the cumin, smoked paprika, salt and pepper, then let the filling cool slightly.

3. Cut the rounds

   

   Roll out the pastry and cut circles about 12 cm across — you should get 3-4 per person.

4. Fill and crimp

   

   Spoon filling onto one half of each round, fold the pastry over, and crimp the edge firmly with a fork or your fingers — crimping just means pressing the edge tightly shut so the filling can't leak.

5. Egg-wash

   

   Brush the empanadas with beaten egg for a glossy golden finish.

6. Bake until golden

   

   Bake at 200°C on a lined tray until deep golden, about 20-25 minutes. Cool for a few minutes before eating.