Mexican Beef Empanadas.jpg

Mexican Beef empanadas

Serves 6

Farrah’s Taco Tortillas
Farrah’s Burrito Spice Mix
2 Tbsp Olive oil
200g Beef mince
1 onion, diced
1 clove garlic, minced
1 Can chopped tomatoes
1 Can beans (kidney, black or chilli beans are best)
Salt and Pepper
250g Cheese, grated
1 egg, whisked

Preheat oven to 180°C.

Heat 1 tablespoon of the oil in a large fry pan over medium heat. Add onions and garlic and cook until they start to soften. Add mince and a touch more oil, season with salt and pepper. Use a wooden spoon to stir meat around the pan until it is broken up and no longer pink. Add canned tomatoes and Farrah’s burrito spice mix and turn to low, allow to simmer for 10 minutes. Set aside.

Using Farrah’s Taco tortillas, fill each taco with a couple of tablespoons of mixture in the middle of each taco.

Brush half of the pastry round with egg wash, and sprinkle grated cheese on the other half- this is what will help the sides stick together. Fold the tortilla over into a half moon shape so the edge meet and then press them together with a fork to seal.

Repeat with the remaining tortillas and place onto a lined baking tray.

Brush the empanadas with egg wash and bake for about 20 minutes or until golden brown.

Serve warm with tomato salsa.

  • You could make this into a "Three Bean Empanada" as a vegetarian option. Just substitute the beef for beans!