Recipes

Beef w/ Boiled Eggs And Spanish Seasoning Empanadas

  • SERVES:
    Servings
    26
  • PREP TIME:
    Prep Time
    30
    minutes
  • BAKE TIME:
    Cook Time
    20
    minutes
  • TOTAL TIME:
    Total Time
    50
    minutes

ingredients

  • 2 Packages TENDERFLAKE Deep Dish Pie Shells
  • Olive Oil for frying
  • 1 Medium Onion – Peeled and Diced
  • 2 Cloves of Garlic
  • Pinch of Cumin
  • Pinch of Cinnamon
  • ½ Teaspoon of Paprika
  • 2/3 lbs (300g) Ground beef
  • 4 Tablespoon Pitted Green Olives
  • 1 Teaspoon Dried Oregano
  • ½ Teaspoon Chilli Flakes
  • Pinch of Sugar
  • 2 Hard Boiled Eggs - Finely Chopped
  • 1 Large Egg - Beaten
  • Sea Salt and Freshly Ground Black Pepper

directions

  1. DEFROST TENDERFLAKE Deep Dish Pie Shells as per package directions
  2. On a clean work surface, roll out TENDERFLAKE Deep Dish Pie Shells flat and cut about 26 x Discs using a 10cm Cutter
  3. Cover w/ plastic wrap and set aside
  4. PREHEAT oven to 375°F (190°C)
  5. Heat up a frying pan, over medium high heat w/ 1 Tablespoon Olive Oil, add Onions and Garlic and cook until soft but not browned, for approx. 5 mins.
  6. Add in Cumin, Cinnamon, Paprika and stir to combine
  7. Add in Ground Beef, season with S&P to taste, and cook for approx. 5 minutes until lightly browned
  8. Remove from heat and allow to cool for 10 mins
  9. Stir in Olives, Oregano Chili Flakes, Sugar and Chopped Eggs
  10. Spoon approx. 1 Tablespoon of Beef Mixture onto each disc then, brush edges with Egg and fold, pressing edges together and crimping to remove air pockets
  11. Spread out on baking tray and chill in refrigerator for 20 minutes
  12. With a sharp knife, cut a small slash into the top of each and brush with Egg, then, bake for 15-18 mins. at to 375°F (190°C)
  13. Serve with Chimichurri Sauce