Dig into this delicious snack during footy final season.


  • 350g minced beef

  • 1 Spanish onion, finely chopped

  • 1 clove garlic, finely chopped

  • 1 waxy potato, such as Desiree, cut into 1cm dice

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • Pinch of ground cinnamon

  • Pinch of finely grated nutmeg

  • 80g frozen peas, defrosted

  • 1 tbsp coarsely chopped flat-leaf parsley

  • 1 tbsp coarsely chopped oregano

  • 3 sheets butter puff pastry

  • 1 egg, lightly beaten, for brushing

  • Tomato relish

  • ½ Spanish onion, coarsely chopped

  • 2 garlic cloves

  • 1 small red chilli, coarsely chopped

  • 2 tsp smoked paprika

  • 400g canned diced tomatoes

  • 2 tbsp sherry vinegar or red wine vinegar

  • 1 tbsp caster sugar


  • 1.

    Heat 2 tbsp olive oil in a saucepan over medium-high heat, add onion and garlic, cook stirring occasionally for about 6 minutes until golden. Add mince and brown well, breaking up with a wooden spoon and transfer to a bowl.

  • 2.

    Add potato to pan, stir occasionally until browned and almost tender, stir in spices then return mince to pan along with peas, season to taste with salt and freshly ground pepper. Refrigerate to chill completely, and then stir through herbs (30 minutes).

  • 3.

    For tomato relish, process onion, garlic, chilli and paprika in a food processor to have it finely chopped. Heat 1½ tbsp olive oil in a saucepan over medium-high heat, add onion mixture and cook until tender.

  • 4.

    Add tomatoes, season to taste with salt and pepper and simmer for 8 minutes until thick and reduced, stir through vinegar and sugar and simmer for another minute.

  • 5.

    Serve warm or at room temperature and store in a sterile container in the fridge.

  • 6.

    Preheat oven to 200°C. Cut out 10cm rounds from pastry and spoon a little beef filling in the centre of each (you can re-roll the pastry scraps if you like, just press together, chill slightly and re-roll on a lightly floured surface).

  • 7.

    Brush edges of pastry with a lightly beaten egg, fold over to form a half-moon, press edges to seal, crimping pastry with your fingers as you go.

  • 8.

    Place on a baking tray lined with baking paper (empanadas can be refrigerated for a few hours at this stage or baked straight away), brush with extra egg wash, season to taste with salt and pepper and bake for about 15 minutes until golden brown and puffed and serve hot with the tomato relish.

  • Tips:

  • 1.

    Relish can be made up to a week ahead and stored in the fridge – the flavours develop even further over time so it pays to plan ahead.

  • 2.

    The empanadas can be assembled and frozen in a single layer on a tray until frozen, then stored in the freezer in a sealed snap-lock bag. Place on an oven tray and defrost in the fridge before baking.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1261kj
  • Fat Total 76g
  • Saturated Fat 20g
  • Protein 37g
  • Carbohydrate 109g
  • Sugar 11g
  • Sodium 687mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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