Mexican Empanadas with Mixed Spiced Vege
SERVES
4
PREP TIME
20 mins
COOK TIME
40 mins
INGREDIENTS
- 1 pack of pie pastry
- ¼ C diced tomatoes
- ½ medium diced capsicum any colour
- 1 tsp cumin
- 1 tsp minced garlic
- salt to taste
- pepper
- 1 tsp chilli powder
- 1 C cheese blend
- 1 egg
Calories
791
Carbs
48g
Sugar
5g
Protein
33g
Fat
247g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Preheat oven to 170°C, prepare a baking sheet with non-stick tin foil, baking paper or oil and set aside.
- In a large skillet cook onions and capsicum until onions are translucent and capsicum is soft. Cook in crumbled patties.
- Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes. Remove from heat.
- Roll out pie crusts. Using a bowl similar trace circles into the pastry. A smaller bowl will result in more circles. With leftover pastry, mix together and roll out and continue cutting circles until all dough is used.
- Lay pastry circle on prepared cookie sheet. Add 2 - 3 Tablespoons of filling to the middle of the circle. Top with cheese.
- Fold pie crust circle in half, keeping the filling inside, and press edges down with a fork. Repeat steps for all empanadas.
- Arrange empanadas on baking sheet. Beat egg in a small bowl and brush on top of each empanada.
- Bake for 12 - 15 minutes or until tops are golden.
