Spiced beef, combined with potato and cheese, encased in light, buttery pastry and served with a vibrant kale chimichurri. Served warm, these delicious empanadas will be gone in seconds..

Beef Empanadas w/ Kale Chimichurri
Categories autumnRecipe Method
- To make the pastry, cube the butter and cool in the fridge. Add the flour and butter to a large bowl, rub the butter into the flour with your fingertips until the mix becomes breadcrumb like. Mix in 1 beaten egg and a splash of water, enough to just bring the dough together. Turn the dough onto a clean surface and gently bring together into a ball, add another splash of water if necessary. Cover and cool in the fridge.
- Make a seasoning mix with 1 tsp cumin, paprika, oregano, ½ tsp cinnamon and salt & pepper.
- Finely slice the shallots, 1 chilli and the garlic cloves.
- Peel the potato and finely cube, add to a bowl of cold water for 5 minutes then drain.
- Add the beef to a large pan with a splash of oil over a high heat. Stir in 2 tsp of the spice mix. Remove the beef once its nicely browned.
- Lower the heat to medium and add the potato for 5 minutes. Then add the shallot, chilli and garlic.
- Cook for 10 minutes.
- Add the rest of the spice mix.
- Add 1 tsp tomato puree and a splash of vinegar.
- Cook for 5 minutes and then add the beef back.
- Turn the heat off and stir in 60g cheese. Leave to cool.
- Preheat the oven to 200˚C. Line a large baking tray with baking paper.
- On a floured surface, slice the dough into 4, shape into balls and leave the ones you’re not working with in the fridge.
- Roll out the dough into a thin sheet, cut out 3-4 discs with a circular cutter/small bowl.
- Add 1 tbsp of the beef and potato mix to the centre of each disc. Carefully fold the dough over the mix, gently press the pastry edge together and then crimp the edge. Add to the baking tray. Repeat the process until you’ve used all the pastry/beef mix. You can gently bring the offcuts of the dough back together and use again but you will need to refrigerate them again.
- Add a splash of milk to a beaten egg and egg wash the empanadas. Make a tiny hole in the top of each empanada, season with salt and bake for 18 minutes.
- To make the chimichurri, add a small handful of coriander and mint to a blender with double the amount of kale, 1 chilli, salt, pepper, a good splash of oil and a splash of vinegar. Blend and adjust to taste.
- Leave the empanadas to sit in the tray for 5 minutes after cooking and then serve up with the chimichurri.