Smoky beef empanadas with chilli mayo
By OcadoLife
Published on 02 December 2021
These tasty pastries can be frozen, so they’re great for making ahead. One stint in the kitchen makes four lunches – defrost as neededTime and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 1 small onion, finely diced
- 2 garlic cloves, finely chopped
- 0.5 green pepper, deseeded and diced
- 1 spanish chorizo cooking sausage (about 60g), diced
- 250 g of lean beef steak mince (5% fat)
- 0.5 tsp of dried oregano
- 0.5 tsp of ground cumin
- 0.25 tsp of smoked paprika
- 0.25 tsp of chilli flakes
- 2 tbsp of tomato purée
- 1 500g block puff pastry
- 1 egg, beaten
- 8 tbsp of chipotle chilli mayonnaise (we used gran luchito mexican chipotle chilli mayo)
- 1 bag of salad, to serve
Method
Step 1
Heat the olive oil in a frying pan; add the onion and cook on a moderate heat for about 5 mins to soften, stirring often.Step 2
Add the garlic and green pepper and cook for another 3-4 mins, stirring. Add the chorizo, turn the heat up a little and cook for a couple of mins until it starts to release its oils.Step 3
Add the beef, oregano, spices and chilli. Cook for about 4 mins, breaking up the mince with a wooden spoon, until it’s browned. Season, add the tomato purée and stir for 1 min. Leave to cool.Step 4
Preheat the oven to 200ºC/180ºC fan/gas 6 and line 2 baking trays with baking paper. Roll out the pastry thinly enough to cut out 16 discs using a 10-11cm crimped biscuit cutter. Brush some egg round the edge of the discs; place 1tbsp of the cooled mixture on one side of each disc. Fold over and seal by pinching with your fingers. Brush the tops with the egg and poke an air hole with a skewer for the steam to escape. Freeze what you don’t need now and bake the rest for 20 mins, until golden.Step 5
Serve 4 empanadas per portion with 2tbsp of chipotle mayo and salad.