Minced beef empanadas

Minced beef empanadas

Fast food Spanish-style that is popular in Latin America too. Empanadas can be filled with all sorts of savoury fillings They are a little bit like mini Cornish pasties!

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  • Serves6
  • Preparation Time45 mins
  • Cooking Time45 mins

Nutrition per serving

  • Energy411 Kcals
  • Fat18.5g
  • Saturated Fat8.4g



  • 350g/12oz plain flour
  • 1 1/2tsp baking powder
  • 1/2tsp paprika
  • 40g/1 1/2oz butter, diced
  • 40g/1 1/2oz white vegetable fat, diced


  • 1tbsp sunflower oil
  • 1 small onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 225g/8oz lean minced beef
  • 1/2 red pepper, deseeded and chopped
  • 1tsp ground coriander
  • 1tsp chilli powder
  • 150ml/1/4pt beef stock
  • 2tbsp Kikkoman Naturally Brewed Soy Sauce
  • Beaten egg, to glaze


Make the pastry - add the baking powder and paprika to the flour and rub in the fat until it resembles breadcrumbs. Mix in enough water to make dough and knead until smooth. Wrap in clingfilm and chill.

Heat the oil in a large frying pan and soften the onion and garlic. Add the beef and brown.

Add red pepper, fry for 3 minutes, then sprinkle in the coriander and chilli powder. Pour in the stock and soy sauce and simmer for 15 minutes until the stock has evaporated. Leave to cool.

Roll out pastry and cut out six 15cm/6in rounds.

Spoon the filling on to one half of each round, brush the edges with egg and fold to seal. Brush the tops with egg and make a steam hole.

Preheat the oven to 180°C/Gas mark 4 and bake the empanadas for 15-20 minutes or until golden. Serve hot or cold.

Stir the meat sauce regularly towards the end of cooking so it doesn't stick to the frying pan.

Vegetarians needn't miss out on these mouthwatering empanadas. Replace the beef with the same quantity of Quorn, either minced or chopped into small pieces - there is no need to brown it first.

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