Empanada is a Latin snack food that is really a stuffed savoury pastry. We have baked ours and used filo as it is a little healthier but you can use puff or shortcut pastry if you like.
- 250g lean beef mince
- 1 tsp. paprika
- 2 tsp. garlic, crushed
- 1 onion, diced
- 3/4 cup peas & corn, frozen
- 1/2 cup water
- 1 tbsp. tomato paste
- 1 tsp. cumin, ground
- 1 tsp. oregano
- Pinch chilli (or chilli paste)
- 2 tsp. brown sugar
- 1 tbsp. olive oil
- Filo Pastry
- Cooking spray
- Preheat oven to 180C.
- Heat olive oil in non-stick fry pan on medium heat and cook onion until softened. Add beef and stir fry until browned. Add garlic, cumin, paprika, oregano, chilli and cook a further minute or two.
- Add water tomato paste and sugar, stir frying. Turn off heat adding the peas and corn, mix in.
- Lay out 2 sheets of filo pastry onto bench; spray a little olive oil between each sheet. Cut sheet into 3-4 length ways. Place 1-2 spoonful’s of beef mixture at the top of one of the sheet. Starting at the top of the pastry and fold the sheet to the right to form a triangle then left, keeping a triangular shape. Continue folding until you get to the end.
- Place triangles onto an oven tray lined with baking paper. Spray the top with a little cooking spray and bake for 15 mins in oven.
- Serve with sweet chilli sauce.
Servings: 10 Serving size:71g
|Average Serve||Average 100g|
|Energy||438 kJ||616 kJ|
|105 Cal||147 Cal|
|Protein||8.7 g||12.2 g|
|Fat, total||3.6 g||5.0 g|
|- Saturated||1.1 g||1.5 g|
|Carbohydrate||8.5 g||12.0 g|
|- Sugars||3.0 g||4.3 g|
|Sodium||78 mg||110 mg|
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