Beef empanada recipe using Macphie Plant-based Demi-Glace and Glaze


  • 500g Macphie Plant-based Demi-Glace
  • 3 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 3 garlic cloves, crushed
  • 1 whole red chilli, deseeded and diced
  • 1kg beef or Quorn mince
  • 2 tbsp tomato
  • 2 x 400g cans chopped tomatoes
  • 2 bay leaves
  • 2 tsp dried oregano
  • 2 tsp smoked paprika
  • Good pinch of chilli flakes
  • 2 tsp ground cumin
  • 500g empanada dough
  • Macphie Plant-based Glaze
Meat-free Sausage Roll Concentrate

Method Makes 24 empanadas

  1. In a saucepan fry the onion then add the celery, garlic, peppers and diced chilli and cook until softened. Add all the herbs, spices and Quorn mince cook for a further 2 minutes before adding the tomato puree
  2. Allow mixture to cool before refrigerating until ready to use
  3. Preheat oven to 210°C
  4. Roll out the dough to approx. 3mm thick and cut out desired size as a circle
  5. Brush some Macphie Plant-based Glaze around the inside edge of half your dough circles
  6. Place a spoon full of the mixture in the centre of the dough and then fold the dough over filling and crimp the edges together
  7. Brush the top of each empanada with some Macphie Plant-based Glaze then bake in the oven until browned nicely (approx. 20 minutes)