Beef and olive empanadas

Beef and olive empanadas



Prep Time


Cook Time



500g Minced beef

1 bunch Spring onions, chopped

3 Onions, diced

2 tbsp Olive oil

½ tsp Chilli flakes

1 tsp Cumin

1 tsp Paprika

100g Chopped olives, any kind

3 sheets Shortcrust pastry

1 Egg, beaten

Salt and pepper


  • Pre-heat the oven to 200ºC.
  • Heat oil in a pan, add onions and spices and stir for about 2 minutes. Add minced beef and stir until browned. Add olives and season to taste with salt and pepper, before leaving to cool.
  • Cut rounds out of the pastry with a medium-size circle cutter. Brush the borders with the egg. Place 2 tablespoons of the beef mixture in the centre of each circle, discarding excess liquid to prevent pastry becoming soggy.
  • Fold pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
  • Place the empanadas on a baking tray lined with baking paper. Brush each with remaining egg to colour and then cook for 15-20 minutes.


  • Hard-boiled eggs and sultanas can also be added to the filling.
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