Beef Empanadas


Preparation info

  • Difficulty


  • Makes


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About


  • 1 quantity empanada dough
  • 110 g ( oz) suet (see note)
  • 6 garlic cloves, finely chopped
  • 120 g ( oz) brown onions, finely chopped
  • 650 g (1 lb 7 oz) minced (ground) beef
  • 1 long red chilli, seeded and finely chopped
  • 90 g ( oz/¾ cup) raisins
  • 110 g ( oz/½ cup) green olives, pitted and finely chopped
  • 1 teaspoon paprika
  • 7 g (¼ oz/ teaspoons) salt
  • 1 small handful parsley leaves
  • 2 hard-boiled eggs, finely chopped
  • egg wash, for brushing


Roll out the empanada dough following the instructions and cut twelve circles with a 14 cm ( inch) diameter.

Melt the suet in a frying pan over low heat then strain and return the rendered suet to the pan — you should have about 75 ml ( fl oz) once rendered. Increase the heat to medium and add the garlic. Cook for 1 minute, or until golden. Add the onion and cook for 3–4 minutes, or until softened, then add the beef and cook for 5 minutes, breaking up any larger pieces of meat with a wooden spoon. Add the chilli, raisins, olives, paprika and salt and cook for a further 5 minutes, stirring to combine. Remove from the heat, place the mixture in a bowl and mix through the parsley and egg. Set aside to cool.

Preheat the oven to 250°C (500°F/Gas 9). Put 2–3 tablespoons of the filling into the centre of each pastry circle. Fold the pastry over and use a fork to press down on the edges to seal. Brush with the egg wash and place on a baking tray lined with baking paper.

Reduce the heat to 230°C (450°F/Gas 8) and cook the empanadas in the oven for 20 minutes, turning the tray around after 10 minutes, or until golden. Serve hot.