Easy to prep, pack or freeze these delicious Argentinian Beef Empanadas are the perfect snack for your picnic or packed lunch. Many thanks to Naomi Hansell for this fabulous recipe. Catch up on our Facebook live here.
200g of stewing or casserole beef (beef shin is very good for this), very finely sliced or diced
An onion, finely chopped
A pepper, any colour, deseeded and finely chopped
A clove or two of garlic (optional)
1 tsp ground cumin
1 tsp ground paprika
1/4 tsp cayenne pepper (optional)
1/2 tsp salt
Freshly ground black pepper
Pastry and assembly:
Approximately 250g of shortcrust pastry, ready made or ready rolled is perfect for this.
An egg yolk mixed with a little milk.
A tbsp or two of seeds - sesame and nigella seeds are good.
Watch our video with AGA demonstrator Naomi Hansell here.
- Heat a pan on the boiling plate or floor of the roasting oven and cooked the beef briefly until browned. Remove from the pan and set aside.
- Put a little olive oil in the pan and add the onions. Cook on the boiling or simmering plate, or briefly on the floor of the roasting oven, until softened and lightly coloured. Add the garlic and diced peppers and cook for a few minutes until softened.
- Add 1 tsp each of cumin and paprika, 1/2 tsp salt and 1/4 tsp cayenne pepper if using. Stir then add the beef back to the pan. Taste and season with salt and pepper then cook in the simmering oven for an hour or two until tender and tasty. Set aside to cool.
- To assemble the empanadas, roll out the pastry if needed to the thickness of a pound coin. Cut into circles, 11cm in diameter is ideal. Brush round the edge with a little water to moisten.
- Next, place a tbsp. of filling into the centre of each circle of pastry. Fold over the pastry so that the moist edges meet and pinch or press with a fork to seal the edge. Repeat with the remaining pastry and filling.
- Brush each empanada with the beaten egg and milk mixture, sprinkle with seeds or dip the cramped edge in the seeds and place on a baking tray. The AGA Cold Plain Shelf is perfect. Bake in the AGA roasting oven for 20 minutes until browned on top.
To bake in a conventional oven, preheat the oven to 200C and bake for 20 - 25 mins.
The empanadas are perfect to make in advance and freeze. Either freeze prior to baking, then bake directly from frozen for 25 - 30 mins. Or, bake then freeze and defrost at room temperature or in the AGA warming oven. The filling can also be made in advance and frozen. Defrost fully before assembling the empanadas.
Serve warm or at room temperature.