Empanadas de Carne (Mexican Beef Empanadas) is a traditional Mexican recipe for a classic baked pasty of a flaky shortcrust pastry with a minced beef, green bell pepper, cumin and paprika filling. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Beef Empanadas (Empanadas de Carne).
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These empanadas are the perfect finger food for a summer party, with a smoky minced beef filling seasoned with green bell pepper, cumin and paprika encased in a flaky shortcrust pastry. Its lovely served with sour cream or a chilli, tomato sauce.
To serve:
sour cream with chopped herbs, chilli sauce or tomato sauce
Method:
Pre-heat your oven to 220°C (200°C/gas mark 7).
Set a frying pan over medium heat. Once hot add the oil and use to fry the onion for 3–4 minutes. Add the garlic and cook for a further minute.
Now add the minced beef and cook until browned.
Add the bell pepper, cumin and paprika; stir and cook for 1 minute. Now add the tomatoes and continue cooking for 3–4 minutes. Season take off the heat and set aside to cool.
Roll the pastry out flat on a lightly-floured work surface. Using a 9cm round pastry cutter, or a plate, cut out 24 discs of pastry.
Put 1 tbsp of filling on 1 half of the pastry circle. Brush the edge with egg, fold over and use a fork to crimp sealed the edges. Brush with egg and set on a baking tray.
Transfer to the centre of your pre-heated oven and bake for 12–15 minutes, or until golden brown.
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