Argentinian beef empanadas

Argentinian Beef Empanadas

Serves: 6  |  Preparation time: 45 minutes  |  Cooking time: 25 minutes


1½ kg Tasman Pork Mince 
1½ kg Tasman Regular Beef Mince
50g Olive Oil

50g butter
3 onions, finely chopped 
2 tbsp ground cumin  
2 tbsp sweet paprika 
Chilli powder, to taste 
Salt and pepper, to taste 
2 tbsp tomato paste 
1kg puff pastry 
1 cup sultanas, marinated with marsala wine 
3 eggs, boiled 
Green olives, cut into pieces


  1. Heat the oil and butter in a large saucepan over medium heat and cook the onions until light golden. 
  2. Add the meat, cumin, paprika, chilli, salt, pepper and the tomato paste. Cook for about 10 minutes. Remove from the heat and cool.
  3. Cut the pastry into 15cm diameter circles. Egg wash around each circle with a brush.
  4. Place 1½ tablespoons of the mince filling in the middle of each disc of pastry.
  5. On top of the mince, add some sultanas, olives and a slice of boiled egg. Fold over to make a semi-circle, then seal the edges. Place the empanadas on a tray and leave them in the fridge for at least 1 hour before cooking. 
  6. Bake at 250°C for 6-7 minutes or until golden.
Results may vary.