Title: Beef Empanada Recipe | Spanish Empanadas | Gordon Ramsay Recipes
Headings: Beef Empanada Recipe
Beef Empanada Recipe
Ingredients
Cooking instructions

Content: Beef Empanada Recipe | Spanish Empanadas | Gordon Ramsay Recipes
Beef Empanada Recipe
Ingredients
2 x 375g packets all-butter puff pastry
Olive oil, for frying
1 onion, peeled and finely diced
2 garlic cloves, peeled and finely chopped
Pinch of ground cumin
Pinch of ground cinnamon
½ tsp paprika
300g minced beef
4 tbsp pitted green olives, chopped
1 tsp dried oregano
½ tsp dried chilli flakes
Pinch of sugar
2 hardboiled eggs, finely chopped
1 large egg, beaten
Sea salt and freshly ground black pepper
FOR THE CHIMICHURRI SAUCE
Bunch of flat leaf parsley
3 garlic cloves, peeled
1 tbsp chopped fresh oregano leaves, or 1 tsp dried oregano
1 tsp dried chilli flakes, to taste
1 tbsp red wine vinegar
1 tbsp lemon juice
5 tbsp olive oil
Cooking instructions
MAKES 18 EMPANADAS
Roll out both blocks of pastry to a thickness of 3mm and cut out eighteen discs, using an 11cm cutter or saucer. Cover the discs with cling film and chill while you prepare the filling. Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion and garlic gently for about 5 minutes until soft but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic. Add the beef, season with salt and pepper and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and eggs. Taste and adjust the seasoning as necessary. Leave to cool. Once the beef has cooled, spoon about 1 tablespoon onto each pastry disc, leaving a 1cm border around the edge.