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Beef and olive empanadas

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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


1 Pre-heat the oven to 200ºC.
2 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.
3 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.
4 Fold pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
5 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.


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