Beef Empanadas

Name: Beef Empanadas
Ingredients: 1 1/2 tbsp olive oil; 1 None onion, chopped; 2 stalks celery, chopped; 1/2 None red pepper, deseeded, chopped; 4 cloves garlic, minced; 1 lb lean ground beef; 1 link chorizo, casing removed, chopped into small pieces; 1 1/2 tsp ground cumin; 1 1/2 tsp ground coriander; 2 tsp smoked paprika; 1 handful fresh cilantro leaves, chopped; 2 tsp cornstarch; 4 sheets frozen pie dough, thawed; 1 None large egg, beaten; None None salad, to serve

15 ingredients

4 steps

Ingredients

1 1/2 tbsp olive oil
1 None onion, chopped
2 stalks celery, chopped
1/2 None red pepper, deseeded, chopped
4 cloves garlic, minced
1 lb lean ground beef
1 link chorizo, casing removed, chopped into small pieces
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp smoked paprika
1 handful fresh cilantro leaves, chopped
2 tsp cornstarch
4 sheets frozen pie dough, thawed
1 None large egg, beaten
None None salad, to serve

Directions

1

Preheat oven to 400°F. Line 2-3 baking trays with parchment paper.
2

Heat oil in a saucepan over high heat. Cook onion, celery and pepper for 2 mins, or until just starting to brown. Add garlic, ground beef, chorizo and spices. Cook for 8 mins, or until ground beef is cooked through. Remove from heat and stir in cilantro and cornstarch. Season. Transfer to a large mixing bowl and place in fridge to cool.
3

Distribute filling between centers of pie dough. Fold pastry in 1/2 and trim edges to form half-moons. Seal edges with a fork. Brush empanadas with beaten egg, sprinkle with sea salt and bake for 25-30 mins, until golden brown.
4

Serve warm with salad.