Empanada Style Beef Turnovers
with fresh tomato saladCalories
:
945 kcalProtein
:
35.5g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Sulphites
- Mustard
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
An empanada is a type of pastry common in Spain, Latin American countries such as Argentina and the Philippines. This particular contains spiced beef mince and is served with a fresh and vibrant salad on the side.
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Garlic
40 grams
Salad Leaves
½ sachet(s)
Dried Oregano
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
2 unit(s)
Tomato
1 tin(s)
Tomato Paste
1 sachet(s)
Ground Cumin
240 grams
Irish Beef Mince
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
265 grams
Puff Pastry
(Contains: Wheat, Cereals containing gluten May be present: Milk)
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Milk
to taste
Water
Nutrition Values
Energy (kJ)3953 kJ
Energy (kcal)945 kcal
Fat54.4 g
of which saturates23.4 g
Carbohydrate72.9 g
of which sugars16.4 g
Dietary Fiber4.6 g
Protein35.5 g
Salt4.3 g
Potassium285.9 mg
Calcium24.5 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion as finely as you're able.
- Peel and grate the garlic (or use a garlic press).
- Cut the tomato into small cubes.
TIP: Keep the pastry in the fridge until step 4 so it's cold and easy to handle.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Add the onion and garlic and cook for 2-3 mins. Season with salt.
3
- Add the tomato paste, half a sachet of dried oregano (per 2P) and the cumin.
- Add the beef mince to the pan along with the balsamic glaze, ½ tsp sugar (per 2P) and 150ml water (per 2P).
- Lower the heat to medium, cover and simmer for 3-5 mins. Season with salt and pepper.
- Remove the pan from the heat and allow the beef to cool, uncovered, 3-4 mins.
4
- Roll out the pastry. Cut into quarters.
- Moisten the edges with water and place even amounts of filling in the centre of each.
- Fold in half to form a triangle then pinch the edges with a fork to seal.
- Place on a lined baking tray and brush with a little milk.
- Bake until golden brown, 12-15 mins.
5
- Just before serving, add the salad leaves and tomato to a salad bowl.
- Pour in the honey mustard dressing then toss to coat.
6
- Divide the tomato salad between plates.
- Serve the beef empanadas alongisde.
