Spanish Empanadas are a delicious Spanish style pastry that is filled with meat and vegetables, it is a dish that is similar to the Aussie Pasties, and is freaking delicious!
Method
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Heat oil in fry pan add onion and cook for 2 minutes until clear.
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Add mince and garlic and stir until mince is browned. Reduce heat to low and add corn, cumin seeds, mixed herbs and chilli flakes. Mix well with wooden spoon.
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Preheat oven to 200 oC.
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Lay pastry sheets on bench and cut diagonally. If you would like two large Empanadas only cut once, otherwise cut both diagonals so you have 4 triangles with each pastry sheet (we made large ones).
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Place two large spoons of mix onto one half of your pastry triangle, leaving a 1 cm gap around the edges. Then fold the other side of pastry over creating a pastry triangle parcel. Press the edges down with your fingers or a fork to seal. Repeat until all mince mix is used.
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Place on a lined baking tray and brush pastry with melted butter.
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Cook in hot oven for 25 minutes until golden brown.
Recipe Hints and Tips:
- Empanadas can be frozen uncooked for up to 3 months. I like to wrap individually in cling wrap before freezing.
