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Beef & chorizo empanadas

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Beef & chorizo empanadas

Name: Beef & chorizo empanadas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Makes 16
Ingredients: 375g plain flour; 220g chilled butter chopped; 2 eggs beaten; 100g cooking chorizo sausage; 300g beef mince; 1 onion chopped; ½ small pack coriander finely chopped; ½ small pack parsley finely chopped; 2 tsp smoked paprika; 2 tsp ground cumin; 1 tsp chilli flakes; 2 tbsp tomato purée

Tilly Amore

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Makes 16

Easy

Prep: 40 mins

Cook: 30 mins

A star rating of 4.3 out of 5.22 ratingsRate

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Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

375g plain flour
220g chilled butter

chopped
2 eggs

beaten

For the filling

100g cooking chorizo sausage
300g beef mince
1 onion

chopped
½ small pack coriander

finely chopped
½ small pack parsley

finely chopped
2 tsp smoked paprika
2 tsp ground cumin
1 tsp chilli flakes
2 tbsp tomato purée

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Nutrition: Per serving

kcal273
fat17g
saturates9g
carbs19g
sugars1g
fibre2g
protein9g
salt0.9g

Method

step 1

Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
step 2

Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
step 3

Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
step 4

Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.

Recipe from Good Food magazine, April 2018

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A star rating of 4.3 out of 5.22 ratings

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