Beef and pepper empanadas
- June 2018
- Makes 24
- Hands-on time 30 min, Simmering time 30 min, oven time 15-20 min, plus cooling and chilling
Chef Diego Cardoso learned how to make these beef and pepper empanadas from his mum when he was a child. He says:
”No matter how many times I’ve made these empanadas they’re never quite as good as mum’s… I guess food in your memory always tastes better.”
For a veggie version, try these black bean and sweet potato empanadas.
- 13.8g (5.1g saturated
- 15.4g (3.6g sugars)
Diego’s tip: Charring the peppers and cherry tomatoes (step 3) gives an authentic smoky flavour. To simplify matters you could add the vegetables (chopped) with the mince and cook in the sauce.
The baked empanadas will keep for 2 days in an airtight container in the fridge. Make the filling up to 2 days ahead, cover and keep chilled.
Argentina’s black cherry-flavoured malbec is the go-to red with these. Also good is the country’s softer bonarda grape.
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