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BEEF EMPANADA FILLING

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • 2 Kilo Ground beef
  • 1 Kilo white onion
  • 280g Butter
  • 40g Paprika
  • 16g Chili powder
  • 12g Fresh oregano
  • 28g Cumin
  • 180g Green onions
  • 6 Eggs (300g cooked)
  • 100g Green olives
  • Salt
  • Pepper

Instructions

  • Peel the onions and green onions and remove any root
  • Finely chop the onions and reserve in 2 separate bowls
  • Pick and wash the oregano, then roughly chop
  • Add to the bowl with the green onions
  • Boil the eggs for 8 minutes then chill under running cold water
  • Once cool peel and chop the cooked egg
  • Add the chopped egg to the green onion bowl
  • Drain the olives and roughly chop. Add to the green onion bowl
  • Into a small bowl measure all the slices
  • Place a thock bottom pan over a high heat and add the butter
  • Add the chopped onion and suate till softening but without colour
  • Once onions begin to softem add to the pan the ground beef
  • Cook for 3-5 minutes until the beef is cooked through
  • Add to the pan the spices and stir through well
  • Cook over a medium heat for 10-15 minutes
  • Add to the pan the green onion bowl ingredients and stir through
  • Cook for a further 2 minutes then remove from the heat
  • Transfer the filling mix to a tray to cool
  • Once cool reserve in the fridge till needed

Filling

  • Remove the beef mix from the fridge and you will see the fat has separated
  • Mix the filling once again so the fat is evenly throughout the mix
  • Take the dough disk and place a spoon of the mix in the center
  • Eggwash the lip before closing and pressing with your fingers to seal
  • Once sealed reserve in the fridge till cooking
  • To cook place on a baking sheet and cook for 12 minutes or until golden in colour
  • Serve with garlic & coriander mayonaisse