Beef and mixed vegetable empanadas

Beef and mixed vegetable empanadas

By
From
Cooking from the Heart
Makes
48
Photographer
Mark Roper

This Spanish-influenced recipe is another great entrée or party finger food. Instead of the minced beef, you can also use minced chicken or pork.

Ingredients

Quantity Ingredient
1kg minced beef
1kg frozen mixed vegetables
2 tablespoons soy sauce
1 cup roasted peanuts
1 cup sultanas
12 sheets frozen puff pastry, thawed

Method

  1. Preheat the oven to 180°C. Line five large baking trays with baking paper.
  2. Mix the beef, vegetables and soy sauce in a large bowl until well combined.
  3. Working with one sheet at a time, cut each puff pastry sheet into quarters. Put a heaped tablespoon of the filling on one side of each square, then fold one corner over the filling to form a triangle. Seal the edges by pressing them together with the fork. Repeat with the remaining pastry and filling.
  4. Place the empanadas on the baking trays, ensuring they are well spaced. Bake in batches for 30–40 minutes, or until golden brown. Best served hot.
Tags:
Jewish
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