These traditional Argentinian empanadas are typically from the Northern region. Whereas beef empanadas are usually made with minced beef, these are specifically made with diced veal shoulder, which makes them extra juicy and flavourful. Seasoned with crushed red pepper, these empanadas won't last long on your table.
Makes: 24 spicy beef empanadas
2 tablespoons olive oil
1 spring onion, diced
2 large onions, diced
2 medium red capsicum, diced
500g veal shoulder, diced
1 teaspoon ground cumin
salt, to taste
1 teaspoon crushed red pepper
1/2 teaspoon cayenne
2 hard boiled eggs, diced
24 empanada pastry discs
1 egg, beaten
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Directions Preparation:35min › Cook:25min › Extra time:10min › Ready in:1hour10min
Preheat oven to 220 degrees C. Cover 2 baking trays with foil and grease with sunflower oil. Set aside.
In a large frying pan or saucepan, heat olive oil over medium heat. Saute spring onion, onions and red capsicums until tender, about 5 minutes. Remove from pan and set aside.
Using the same pan, cook diced veal, in batches, until browned. Stir in the onions and capsicum then season with cumin, salt, crushed red peppers and cayenne. Mix well, cook for 2 extra minutes then remove from heat. Add diced hard boiled eggs and let it cool down for 10 minutes.
Place empanada pastry discs over a flat surface. Brush edges with warm water. Put 1 full tablespoon of veal filling in the centre, fold pastry over and seal edges pressing with a fork.
Transfer the empanadas to baking trays. Brush with beaten egg.
Bake in preheated oven for 10 minutes, or until golden brown. Remove from the oven and serve hot or cold.