Brazilian BBQ Beef Empanadas
16
piecesServes
10
minutesPreparation Time
25
minutes OvenCooking Time
Ingredients
- Filling
- 1 tbsp (20 mL) olive oil
- 500 g beef fillet, cut into thin strips
- 1 medium brown onion, thinly sliced
- 1 medium carrot, shredded
- 1 x 25 g sachet McCormick Street Foods Brazilian BBQ
- ⅓ cup (80 mL) water
- Empanada Dough
- 5 sheets frozen shortcrust pastry, just thawed
- 1 egg, whisked
- To Serve
- tomato salsa, store-bought
- green olives
- boiled eggs, quartered (optional)
Directions
- To prepare the filling, heat oil in a large pan over HIGH heat. Add beef to pan and stir-fry until browned, stirring occasionally. Remove beef and add vegetables to pan. Cook until tender (about 2-3 minutes), stirring regularly.
- Add seasoning mix to water and stir well to combine. Return beef to pan with seasoned water and simmer for 1-2 minutes or until reduced slightly. Transfer mixture to a large tray and spread flat. Cover and refrigerate for at least 30 minutes or until cooled completely. Use a pair of kitchen scissors to coarsely chop the filling before using.
- Preheat oven at 220°C (200°C fan-forced) and line two trays with baking paper. Use a rolling pin to gently roll out the pastry sheets only slightly to reduce thickness. Be careful not to thin out too much, as the pastry will break when sealing your empanadas. Use a 14 cm round pastry cutter to cut 14-16 discs from the pastry sheets.
- Working one at a time, lightly brush the edges of the disc with egg wash. Spoon 1 to 1 ½ heaped tablespoons of the filling in the centre. Fold the disc in half to form a half-moon shape and press the edges to seal and enclose the filling. Use a fork to press the edges again and seal completely.
- Arrange empanadas on prepared trays. Brush the tops of each empanada with remaining egg wash. Bake for 25 minutes or until crust is a deep golden brown. Serve with tomato salsa for dipping, green olives and boiled eggs.
Recipe Tip
• Empanadas can be frozen for up to 4 weeks. Freeze flat and cook from frozen in a preheated oven at 220°C (200°C fan-forced) for 25-30 min. Egg wash the empanadas halfway through cooking rather than before cooking. o 170 g unsalted butter, softened o 3 cups plain flour, sifted o ½ tsp salt o 2 eggs, divided o ½ cup (125 mL) full cream milk
• Try our Homemade Dough Recipe:
• Add half of the milk mixture and half of the flour mixture to the butter and beat on low speed for 1 minute. Repeat again for the remaining milk and flour mixtures. Mix until just blended. Transfer dough to a floured work surface. Knead until just smooth, being careful not to overwork the dough. Wrap in cling wrap and refrigerate for 1 hour.
• To make empanadas, place dough on a lightly floured work surface. Divide dough into 14 equal size balls (you may like to use kitchen scales for this). Use a tortilla press lined with baking paper to press each dough ball into a circle that is about 5 to 6 inches wide.
• Follow Recipe Steps 4-5 for sealing and cooking empanadas without brushing the edges of the discs with egg wash, as the fresh dough will be more malleable.
