Homemade Beef Empanadas
with crunchy cucumber-tomato salad
Empanadas originated in the Middle East before they were introduced to Spain hundreds of years ago, having evolved from earlier pastries like the samosa. The Spanish "empanar" means "to wrap in bread", hence the name!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
1 piece
Garlic
½ piece
Carrot
½ sachet(s)
BBQ spice rub
100 g
Seasoned beef mince
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
½ roll(s)
Puff pastry
(Contains: Gluten, Tarwe May be present: Melk (inclusief lactose))
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
1 piece
Roma tomato
½ piece
Persian cucumber
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ tablespoon
Sunflower oil
1 teaspoon
White wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Chop the onion and crush or mince the garlic.
- Grate the carrot.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat. Fry the garlic and onion for 2 - 3 minutes.
- Add the BBQ rub* and fry for 1 more minute.
- Add the mince and the carrot, then fry for 3 - 4 minutes, separating the mince as you do so.
- Turn off the heat and stir in the cream cheese, then season with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Roll out the pastry and cut it into three squares per person.
- Top each square with two tablespoons of the filling, being sure to keep the edges free (see Tip).
Tip: set aside any remaining filling to use in the next step.
- Top each square with the cheese, then fold the squares into triangles (see Tip).
- Use a fork to seal the edges, then transfer the empanadas to a parchment-lined baking sheet.
- Bake in the oven for 15 - 20 minutes until golden-brown.
Health Tip: if you're watching your calorie intake, skip the cheese and keep it to use another time.
- In a salad bowl, combine the white wine vinegar with the extra virgin olive oil, then season to taste with salt and pepper.
- Dice the cucumber and tomato, then transfer to the salad bowl and toss well to combine with the dressing.
- Finely chop the parsley and add it to the salad, along with any remaining filling.
- Serve the empanadas on plates with the salad alongside.
