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Beef empanadas


  • Heat a little oil in a heavy-bottomed pan and gently saute the onion, garlic and ginger until tender. Add the spices and sambel. Briefly toss to toast. Then add the mince and cook until browned, continually mashing with a wooden spoon.
  • Add the tomatoes with ½ cup stock, the currants and seasonings to the pan. Mix well and gently cook until thick and fragrant, adding a little more stock if needed. Set aside to cool. 
  • Preheat oven to 180°-190°C fan forced (200°-210°C normal).
  • Combine the egg and milk.
  • Then cut the pastry sheets into rounds and place a dollop of the filling in the centre. Brush the edges with the egg wash, roll over the pastry and crimp the edges with a fork.
  • Place the empanadas on a lightly oiled baking tray and cook in the oven until puffed and golden.


  • olive oil
  • ½ medium-large onion, chopped
  • 2 garlic cloves, crushed
  • 1 tspn finely grated fresh ginger
  • ½ tspn ground coriander
  • ½ tspn ground cinnamon
  • ½ tspn ground cumin
  • 1 tspn sambel oelek (or any curry paste)
  • 250 gm lean minced beef
  • ½ cup diced tomatoes
  • 1 cup chicken stock
  • 3 tbsp currants
  • sea salt & freshly ground pepper
  • 3 tbsp chopped fresh coriander
  • 1 egg
  • ¼ cup milk
  • 2 frozen puff pastry sheets
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm