Beef and Olive Empanadas

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Prep: 30 mins

Cook: 20 mins

Serves 4

Excellent source of iron

Low Sodium

Ingredients

500g Quality Mark Beef Mince
1 bunch spring onions, chopped
3 onions, diced
2 tablespoons olive oil
½ teaspoon chilli flakes
1 teaspoon cumin
1 teaspoon paprika
100g chopped olives, any kind
3 sheets shortcrust pastry
1 egg, beaten
salt and pepper

Method

Pre-heat the oven to 200ºC.

Heat oil in a pan, add onions and spices and stir for about 2 minutes. Add minced beef and stir until browned. Add olives and season to taste with salt and pepper, before leaving to cool.

Cut rounds out of the pastry with a medium-size circle cutter. Brush the borders with the egg. Place 2 tablespoons of the beef mixture in the centre of each circle, discarding excess liquid to prevent pastry becoming soggy.

Fold pastry in half over the filling and press the borders with a fork or fingers to seal tightly.

Place the empanadas on a baking tray lined with baking paper. Brush each with remaining egg to colour and then cook for 15-20 minutes.

Suitable Cuts
Nutrition

BEEF OR LAMB MINCE

Nutrition Information Per Serving

Serving size: 285g

Energy kJ (kcal)	2003 (478)
Protein (g)	33.5
Fat (g)	30.0
Saturated (g)	11.1
Carbohydrate (g)	18.5
Sugars (g)	6.7
Sodium (mg)	771
Iron (mg)	5.8
Zinc (mg)	6.0
Vitamin B12 (ug)	3.6
Vitamin D (ug)	0.24
Selenium (ug)	11.0