Baked Lean Beef Hand Pies — Beef Empanadas
Around 35% fewer calories and significantly lower fat, extra lean beef mince replacing standard mince and empanadas baked rather than deep-fried, with the authentic cumin-spiced filling, olive, and hard-boiled egg of the classic Argentinian original.
Argentinian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 1 onion and 0.5 red pepper finely. Mince 1 garlic clove. Chop 1 hard-boiled egg. Slice 6 green olives. For pastry: rub 50g cold diced butter into 175g flour and 0.5 tsp salt until breadcrumb texture. Mix in 1 egg and 50ml cold water until smooth dough forms. Wrap and chill 20 minutes.
Sweat
Heat a dry non-stick pan over medium heat. Add diced onion and red pepper, cook 4–5 minutes until softened. Add minced garlic, cook 1 minute until fragrant.
Build 1
Increase heat to high. Add 250g extra lean beef mince, cook 4–5 minutes stirring until browned and dry. Stir in 0.5 tsp cumin, 0.5 tsp smoked paprika, 0.25 tsp oregano, 0.25 tsp chilli flakes, cook 1 minute until bloomed.
Simmer
Add 1 tbsp tomato purée and 50ml beef stock. Simmer 6–7 minutes over medium heat, stirring occasionally, until filling is dry and thick. Remove from heat, fold in olives and chopped egg. Season with salt and pepper. Cool completely.
Wrap
Preheat oven to 200°C. Roll chilled pastry to 3mm thick, cut into 12cm circles. Place 1 heaped tsp filling on each circle, fold in half, crimp edges firmly to seal. Brush with beaten egg wash.
Bake
Arrange empanadas on a lined baking tray. Bake 18–20 minutes at 200°C until deep golden brown and pastry is cooked through.
Plate
Transfer empanadas to a serving plate and serve hot with your choice of accompaniment.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.