Minced Beef Empanadas

Name: Minced Beef Empanadas
Yield: Makes eight 15 cm empanadas
Cuisine: Spanish
Ingredients: ¼ teaspoon hot chilli powder, or to taste (optional); 3 tablespoons sliced pimento-stuffed green olives; 2 tablespoons capers in brine, rinsed and drained; 2 small (about 225 g total) waxy potatoes; ½ large white or yellow onion (about 110-140 g), peeled and coarsely chopped; ⅔ batch (450 g) Quick Puff Pastry; 1 small red or green pepper (about 110-140 g), coarsely chopped; 3 large cloves garlic, crushed, peeled, and coarsely chopped; 1 teaspoon ground cumin; 450 g lean beef mince; 3 tablespoons olive or mild vegetable oil; ½ teaspoon salt; 1 teaspoon distilled white vinegar; 180 ml tomato passata; 180 ml water

Empanadas de Picadillo

Preparation info

Makes
eight
15 cm empanadas

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

Typical empanadas are made from complicated, ancient forms of puff pastry and are usually fried. I recently had leftover puff pastry and leftover picadillo and decided to try some baked empanadas; these are the result. Picadillo (picado means ‘chopped’ in Spanish) is a fairly dry ragout made from beef mince and seasonings. This quantity is about twice as much as you need for eight empanadas. Serve the rest with rice.