BEEF EMPANADA FILLING

Prep/Cooking Time: 45-60 Minutes

Ingredients

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