Beef & Chorizo Empanadas

Beef and Chorizo Empanadas Title

Empanadas are a pastry that is either fried or baked, with a sweet or savoury filling, a disc of pastry is folded in half encasing the filling, a little like our savoury pasties and fruit turnovers.

These empanadas are great for a snack to take on a picnic or even to serve at the buffet where you can make bite sized ones.

I decided just to bake some medium sized ones that you could have as a snack. Everyone loved them my dad and his friend munched on them when they were working on my dads hot rod. My boyfriend messaged saying that they were the best pasty he’s ever had and he said he should know as he is a “pasty man”, which made me chuckle.

The Filling of Your Empanadas
Make sure to leave your filling to cool before putting your empanadas together. You can always make your filling the day before. This way the spice will blend and marinate in the meat.

Make sure to cook off most of the liquid from the tinned tomatoes in your meat filling as it will make your pastry soggy.

You will use between 2 – 4 tablespoons of your meat filling for each of your empanadas depending on the size disc you have cut out. You will need even less if making bite sized ones, maybe about a teaspoon.

To Freeze Your Empanadas
You can freeze you empanadas baked or unbaked. After making place on baking trays lined with parchment paper and freeze until hard, then transfer to freezer bags or containers.

If you freeze them before baking – place them in the oven from the freezer, they will just take a few minutes longer, than they do when baked from fresh.

Cooking Your Empanadas
After chilling and egg washing your empanadas on the baking tray bake them in the oven rotate them half way through, and then flip them over and bake for 5 minutes so that the base will crisp too.
Upside view of Empanadas

The recipe makes 24 medium sized empanadas, if you want only half that amount then I have listed the ingredients below the main recipe.


Beef & Chorizo Empanadas

Makes 24 Medium Sized Empanadas (I decided to make 18 Medium & 12 Small)

For the Filling
500g Beef Mince
130g Chorizo, diced
5 tablespoons Tomato Puree
Black Pepper, for seasoning
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Cayenne Pepper
1/4 teaspoon Chilli Pepper
1/4 teaspoon Paprika
2 Pepper, finely diced (I used about a 1/2 each of green, yellow, orange & red)
6 – 7 Spring Onions, finely diced
400g Chopped Tinned Tomatoes

For the Pastry
2 x 500g Shortcrust Pastry
1 Egg, beaten – for egg wash

  1. In a large frying pan, fry the beef mince, until browned, add the diced chorizo to the pan and heat until cooked through.
  2. Add the tomato puree, seasoning, herbs and spices and stir through your cooking meat. Add in your chopped peppers and spring onions, cook for a few minutes until they start to soften.
  3. Add in your tin of chopped tomatoes, stir through, then simmer until the liquid has been reduced.
  4. Transfer your cooked filling to a bowl and allow to completely cool.
  5. When you are ready to bake your empanadas, preheat your oven to Gas Mark 6, and line a baking tray with parchment paper.
  6. Unroll your pastry and stamp out or cut around a plate to create the discs for your empanadas. I used my Lakeland Pasty Press Set, I used the medium sized one to make my empanadas.
    Cut Circles in my Pastry
  7. Fill each round with 2 – 4 tablespoons (depending on the size of you empanadas) of the beef and chorizo mixture, then fold the pastry over and push the seams together, then tuck the seam on itself to make a rope design (like a pasty) or use a fork to crimp the seam (in my case I used my pasty press to create the crimped finish).
  8. Place your made empanadas on a baking tray and chill in the fridge for 20 – 30 minutes, then brush with your egg wash.
    Empanadas Ready to Chill
  9. Bake in your preheated oven for 20 – 30 minutes until your pastry is a golden brown and cooked through. I also turned my empanadas over and cooked the underside of them for an extra 5 minutes.  Once cooked I removed them from the baking tray and placed them on a piece of kitchen towel.

You can serve your empanadas warm or cold, maybe with a homemade or store bought salsa.

Store your empanadas in an airtight container for up to 3 – 4 days


Makes 12 Medium Sized Empanadas

For the Filling
300g Beef Mince
130g Chorizo, diced
3 tablespoons Tomato Puree
Black Pepper, for seasoning
1/2 teaspoon Oregano
1/2 teaspoon Cumin
1/2 teaspoon Cayenne Pepper
1 Pepper, finely diced (I used about a 1/4 each of green, yellow, orange & red)
3 – 4 Spring Onions, finely diced
400g Chopped Tinned Tomatoes

For the Pastry
2 x 320g Ready Rolled Shortcrust Pastry
1 Egg, beaten – for egg wash

Follow the instructions the same as above to make your 12 medium empanadas

 

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