Recipe
Beef
empanadas
Ingredients
- 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
Method Makes 24 empanadas
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
Allow mixture to cool before refrigerating until ready to use
Preheat oven to 210°C
Roll out the dough to approx. 3mm thick and cut out desired size as a circle
Brush some Macphie Plant-based Glaze around the inside edge of half your dough circles
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
Brush the top of each empanada with some Macphie Plant-based Glaze then bake in the oven until browned nicely (approx. 20 minutes)