Beef and Pepper Empanadas with Charred Vegetables
Spiced minced beef filling with charred red and yellow peppers, fresh herbs, and cherry tomatoes, encased in golden shortcrust pastry. Onions and garlic are softened and cooked with cinnamon and cumin, then simmered with tinned tomatoes before combining with griddled vegetables. The filling cools completely before being sealed into half-moon pastries and baked until crisp.
Ingredients
- olive oil, for frying and brushing
- 3 large red onions, chopped
- 3 cloves garlic, chopped
- 1 lb minced beef, British
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 lb chopped tomatoes, tinned
- 2 bay leaves bay leaves
- 4 peppers peppers, 3 red, 1 yellow
- 7 oz cherry tomatoes, small
- soy sauce, dash(optional)
- 2 tbsp fresh thyme, leaves
- 2 handfuls fresh basil, chopped
- fresh oregano, leaves
- 1 bunch green onions, chopped
- plain flour, for dusting
- 1 ¾ lb shortcrust pastrypuff pastry1:1pastry
creates a lighter, flakier texture
Instructions
- 1
Heat olive oil in a large deep frying pan and cook the onions and garlic until softened, about 6-8 minutes. Season with salt and pepper, then add the minced beef. Cook over medium-high heat, breaking up the mince, until liquid evaporates.
- 2
Add the cinnamon and cumin and stir for 5 minutes.
- 3
Add the chopped tomatoes and lower the heat until gently bubbling. Add the bay leaves and simmer for 30 minutes or until most liquid has evaporated.
- 4
Meanwhile, brush the peppers and cherry tomatoes with olive oil. Heat another large frying pan or griddle pan over high heat and char the vegetables all over until tender.
- 5
Set aside until cool enough to handle. Roughly chop, deseed the peppers first, then add to the beef. Cook for 2-3 minutes.
- 6
Add a dash of soy sauce and season to taste. Set aside to cool to room temperature, then stir in the herbs and green onions. Cool completely, cover and chill.
- 7
Heat the oven to 350°F/325°F fan/gas 4. Divide the pastry in half. Roll out one piece to the thickness of a £1 coin. Cut out 12 discs of 4" diameter, re-rolling trimmings. Repeat with the other piece of pastry.
- 8
Place a spoonful of chilled filling on each pastry disc. Wet the edge and fold over to seal into half-moon shape. Crimp the edges by hand or with a fork.
- 9
Place the empanadas on a lightly oiled baking tray and brush all over with olive oil.
- 10
Bake for 15-20 minutes until the pastry is golden and crisp and the filling is piping hot. Serve warm.
Tips
Char the peppers and cherry tomatoes over high heat until they develop colour and begin to soften for added depth of flavour.
Cool the filling completely before assembling the empanadas to prevent the pastry from becoming soggy.
Use a cup or bowl as a template to cut uniform pastry discs.
Good to Know
Cover and refrigerate filling for up to 2 days. Unbaked empanadas can be frozen for up to 3 months; bake from frozen, adding 5-10 minutes to baking time.
Prepare the filling up to 2 days in advance. Shape empanadas and freeze unbaked. Assemble and bake on the day of serving.
Serve warm with a tomato and red onion salad.
Common Mistakes
Do not skip cooling the filling to room temperature before assembling to avoid a soggy pastry base.
Do not skip crimping the edges firmly to avoid the filling leaking during baking.
Do not over-bake to avoid the pastry becoming too dark before the filling is piping hot.
Substitutions
Gluten-Free Swaps
General Alternatives
similar cooking time and spice compatibility
milder flavour, slightly shorter cooking time