Argentinian Beef Empanadas
A pre-dinner gin (and maybe a post-dinner gin too) never goes astray! The sherbet-y citrus of Mallee’s Myrtle Gin pairs perfectly with a salty, savoury nibble. Inspired by the flavours of Argentina, Robin’s recent favourite is an empanada. Not a meat eater? Swap in some caramelised onions and aged cheddar. Delish!
- 450 grams beef mince
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbs paprika
- 1 tsp cumin
- Salt and pepper to taste
- 30 ml olive oil
- 1 package pre-made empanada dough (or short crust pastry)
- 1 egg, beaten
Preheat your oven to 190°C. In a large frying pan, heat the olive oil over medium heat. Add onion and garlic, cooking until the onion is translucent.
Add the beef mince to the pan and cook until browned. Add the paprika, cumin, salt, and pepper to the skillet and stir to combine. Remove from heat and set aside.
On a lightly floured surface, roll out the empanada dough to 1/4 inch thickness. Using a round cookie cutter or a large glass, cut out circles of dough.
Place a spoonful of the beef mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges together to seal.
Place the empanadas on a baking sheet lined with parchment paper. Glaze the beaten egg over the empanadas. Bake the empanadas in the oven for 20-25 minutes, or until golden brown.
Serve the empanadas hot, and enjoy with a refreshing gin and tonic!