Rice and Beef Empanadas

15 minutes + 30 minutes Serves 16

Ingredients

  • 1 Tbsp oil
  • ½ onion, chopped finely
  • 1 clove garlic, chopped
  • ¼ cup chopped capsicum
  • 150g beef mince
  • 2 Countdown Rice Cups
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 cup passata
  • 3 sheets puff pastry
  • 1 egg yolk, mixed with 1 Tbsp cold water
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Method

  • 1. Preheat an oven to 200°C (180°C fan-forced). Line a baking tray with paper.

  • 2. Heat the oil in a frying pan. Cook the onion, garlic and pepper cooking for 2 minutes. Add the mince and cook until browned.

  • 3. Stir through the rice cup, coriander, paprika and passata cooking for 5 minutes until thickened. Season with salt and pepper. Cool completely.

  • 4. Cut 16 x 8-10cm circles from the pastry. Place a tablespoon of mixture onto each one. Fold over and press together with your fingertips. Place onto the baking tray. Brush with a little egg wash.

  • 5. Bake for 15 minutes until puffed and golden.

  • 6. Serve with chutney.

  • PER SERVE

  • • Energy 1611Kj • Protein 9g • Total Fat 24g • Saturated Fat 14g • Carbohydrates 33g • Sugars 2g • Sodium 208mg

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