Mexican Stuffed Capsicum Recipe Cauliflower Tacos Recipe Ham, Zucchini and Fetta Fritters Recipe Creamy Mustard Brussels Sprouts Recipe Leftover Chicken Pasta Salad Recipe Bacon, Garlic & Chive Potato Bake Recipe Salmon Croquettes Recipe Layered Smoked Ocean Trout and Avocado Terrine Recipe Smoked Salmon Involtini Recipe Melon, Prosciutto and Bocconcini Salad Recipe Mushroom, Rice and Quinoa Salad Recipe Roast Pumpkin and Chickpea Salad Thai Salmon Fishcakes and Dipping Sauce Recipe Vegan Coleslaw Recipe Vegan Mushroom and Beetroot Quiche Recipe Yorkshire Pudding Recipe Mixed Leaf Salad with Beetroot and Walnuts Recipe Guacamole Recipe Mexican Sweet Potato, Corn and Bean Salad Recipe Grilled Grapes with Cherry Bocconcini and Toasted Sourdough Recipe Brie & Cranberry Pull Apart Soda Bread Recipe Thai Watermelon Salad Recipe Loaded Hasselback Potatoes Recipe Aussie Caesar Salad Recipe Avocado Tempura Recipe Tabbouleh Recipe Mini Chicken and Mushroom Pie Recipe Prawn Cutlet Tacos Recipe Smashed Cucumber Salad Recipe Pork Belly Popcorn Bites Recipe Prawn Tempura Recipe Beetroot Shakshuka Recipe Smoked Salmon Tartine Recipe Vegan Beetroot Falafel Recipe Scotch Eggs Recipe Roast Cauliflower Recipe Halloumi Roasted Broccoli with Caramelised Onion Recipe Spicy Fish Bites Recipe Roasted Vegetable Salad Recipe Walnut and Mushroom Pâté Recipe Blackberry, Nectarine and Chicken Salad Recipe Fully Loaded Iceberg Wedges Recipe Broccoli & Smoked Salmon Croquette Recipe Asparagus Caprese Salad with Gremolata Recipe Potato Salad with Vegan Mayonnaise Recipe Vegan Stuffed Eggplant Recipe Honey Roasted Vegetable Salad Recipe Salmon California Roll Stuffed Avocado Recipe Sweet Mustard Sauce Recipe Apple Slaw Recipe Truss Tomato, Grilled Watermelon & Feta Salad RecipeSalad Turkey Kofta Recipe Avocado Bruschetta Recipe Trout, Spinach & Dill Mustard Parcels Recipe Smoked Salmon & Dill Dip Recipe Warm Sweet Potato Salad Recipe Grilled Pineapple Slaw Recipe Corn Ribs Recipe Mango Salad Recipe Smoked Salmon & Chive Tart Recipe Soft Fish Taco with Mango Salsa Recipe Gazpacho Recipe Eggplant Haloumi Wraps Recipe Herb Butter Recipe Strawberry Flavoured Honey Recipe Smoked Trout Dip with Beetroot Chips Recipe Olive Oil Infusions Recipe Pork Scratchings Recipe Baby Cos Thai Wraps Recipe BBQ Corn with Lime and Chilli Butter Recipe Pear & Walnut Salad Recipe Easy Tomato Chutney Recipe Mini Egg, Serrano Ham and Bellino® Pies Recipe Smoked Salmon, Kale & Blueberry Salad Recipe Grilled Stone Fruit Salad with Prosciutto Recipe Leftover Roast Chicken & Mango Salad Recipe Sweet and Sour Broccolini Recipe Salmon Parsley Nuggets Recipe Turkey & Cucumber Bites Recipe Ricotta Cheese & Spinach Dumplings Recipe Mushroom Mince Patties Recipe Pumpkin and Citrus Chutney Recipe Sweet Potato, Silverbeet and Feta Rolls Recipe Goat’s Cheese and Onion Puff Pastry Tart Recipe Sweet Potato Dip With Prosciutto & Asparagus Recipe Grilled Cauliflower Skewers with Pumpkin Hommus Recipe Warm Salmon and Apple Salad with Creamy Dill Dressing Recipe Broccoli and Quinoa Cakes with Dijon Lemon Aioli Recipe Corn Fritters with Avocado Salsa Recipe Snow Pea Pasta Salad Recipe Cauliflower Nuggets Recipe Sautéed Brussels Sprouts with Garlic & Red Onion Recipe Mini Pea, Mint & Goat’s Cheese Quiche Recipe Butter Leaf Salad with Creamy Parmesan Dressing Recipe Cheesy Vegemite Stuffed Damper Rolls Recipe Leftover Roast Potato Salad Recipe Smoked Salmon Gratin Recipe Veg Salad with Honey Mustard Mayo Dressing Recipe Pumpkin, Peach & Avocado Salad Recipe Grilled Prawns with Pineapple Salsa Recipe Whole Roasted Cauliflower Recipe Vegan Yorkshire Pudding Recipe Vegan Gravy Recipe Green Beans Almondine Recipe Halloumi Fries Recipe Strawberry & Chilli Relish Recipe Pumpkin, Cauliflower & Spinach Salad Recipe Kale Bread Recipe Mushroom Puff Recipe Zucchini Pizza Bites Recipe Mushroom & Lentil Salad Recipe Classic Chicken Caesar Salad Recipe Quinoa & Vegetable Fritters Recipe Garlic & Chorizo Prawn Recipe Parmesan Coated Brussels Sprouts Recipe Halloumi with Lentil Salad Recipe Thai Chicken Meatball Recipe Cabbage & Pork Dumplings Recipe Baked Avocado Fries Recipe Antipasto Tart Recipe Avocado & Zucchini Fritter Recipe Sweet Potato Bacon & Feta Bruschetta Recipe Avocado Greek Salad Recipe Roasted Eggplant with Date-Almond Couscous Recipe Herring Open Sandwich (Smørrebrød) Recipe Cauliflower Steaks with Gremolata Recipe Crispy Tuna, Sweet Potato & Corn Balls Recipe Classic Napolitana Sauce Recipe Pasta Salad Recipe Chickpea Beetroot Salad & Kombucha Dressing Recipe Sautéed Brussels Sprouts with Chorizo Recipe Beetroot & Cannellini Bean Dip Recipe Tomato Kachumber Recipe Smoked Salmon & Cucumber Bites Recipe Bombay Potatoes Recipe Legume Salad with Vinaigrette Recipe Cauliflower Con Queso Recipe Spicy Sweet Potato Fries Recipe Stuffed Onion & Bacon Balls Recipe Beetroot Hommus with Roasted Cauliflower Recipe Steak Nuggets Recipe Shredded Beef & Sweet Potato Fritters Recipe Strawberry & Spinach Salad with Haloumi Recipe Cheddar Cheese & Broccoli Soup Recipe Char Grilled Eggplant & Feta Salad Broccolini Cashew Salad Recipe Beetroot, Carrot & Feta Salad Recipe Grilled Salmon & Lime Skewers Recipe Beef, Chilli & Potato Empanada Recipe selected Creamed Baby Spinach Recipe Corned Beef Reuben Sandwich Recipe Caprese Salad Recipe Bellino Tomato Damper Recipe Balsamic & Maple Roasted Vegetables Recipe Baked Vegetable Chips Recipe Parma, Cranberry & Apple Stuffing Balls Recipe Baked Brie & Camembert with Walnuts Recipe Pie Maker Spinach & Bacon Quiche Recipe Damper Sticks with Bacon & Feta Recipe Chorizo & Prawn Bites Recipe Qukes® Baby Cucumber Boats Recipe Stonefruit Salad Recipe Kale Roasted Pumpkin, Broccolini & Seeds Recipe Pizza Muffins Recipe Beer Crumbed Onion Rings Recipe Baked Mushroom Recipe 3 Cheese Fondue Recipe Corn & Bean Salsa Recipe Prawn & Mango Salsa Recipe Sundried Tomato & Garlic Prawn Pasta Recipe Qukes® Baby Cucumber Sandwich Recipe Sensational Salad with Peaches & Feta Recipe Salmon & Mixed Bean Salad Recipe Tiger Prawn & Potato Salad Recipe White Bean Cous Cous Salad Recipe Streaky Bacon, Feta Cheese & Avocado Salad Recipe Asparagus Summer Salad Recipe Salmon & Lentil Salad Recipe Pesto Pasta Salad Recipe Potato & Avocado Salad Recipe Broccoli Salad Recipe Orange & Beetroot Salad Recipe Quinoa, Seeds, Avocado & Mango Salad Recipe Wholemeal Pasta & Kumara Salad Recipe Lentil, Beetroot & Stuffed Pepper Salad Recipe Five Bean Salad Recipe Tomato, Feta & Olive Tart Recipe Haloumi & Eggplant Bruschetta Bacon, Spinach & Cheese Turnovers Recipe Baked Camembert Recipe Smoked Salmon Blini Recipe Salmon & Egg Pie Recipe Turkey & Pine Nut Sausage Roll Recipe Sweetcorn, Bacon & Vegetable Fritters Recipe Grape & Prosciutto Crostini Recipe Scrambled Tomatoes Recipe Bread & Butter Pickles Recipe Creamy White Wine Sauce Recipe Mini Vegetable Tart Recipe Veal Involtini in Tomato Sauce Recipe Rosemary & Sea Salt Potato Wedges Recipe Cauliflower Spiced Rice Recipe Stuffed Capsicum Recipe Antipasto Tart with Ricotta Recipe Ricotta & Spinach Stuffed Tomato Recipe Sandwiches & Wraps Recipe Tuna Pasta Salad with Spinach & Beans Recipe Potato, Pea & Egg Salad Recipe Chicken Caesar Salad Vegetable Skewers Recipe Egg Fried Rice Recipe Green Salad Recipe Garden Salad Recipe
How to Make Beef, Chilli & Potato Empanadas Method Heat 2 tbsp olive oil in a saucepan over medium-high heat, add onion and garlic, cook stirring occasionally for about 6 minutes until golden, add mince and brown well, breaking up with a wooden spoon, transfer to a bowl. Add potato to pan, stir occasionally until browned and almost tender, stir in spices then return mince to pan along with peas, season to taste with salt and freshly ground pepper. Refrigerate to chill completely, and then stir through herbs (30 minutes). For tomato relish, process onion, garlic and chilli in a food processor to finely chop. Heat 1½ tbsp olive oil in a saucepan over medium-high heat, add onion mixture and cook until tender. Add paprika and tomatoes, season to taste with salt and pepper and simmer for 8 minutes until thick and reduced, stir through vinegar and sugar and simmer for another minute. Serve warm or at room temperature and store in a sterile container in the fridge. Preheat oven to 200°C. Cut out 10cm rounds from pastry and spoon a little beef filling in the centre of each (you can re-roll the pastry scraps if you like, just press together, chill slightly and re-roll on a lightly floured surface). Brush edges of pastry with lightly beaten egg, fold over to form a half-moon, press edges to seal, crimping pastry with your fingers as you go, and finish by sealing with a fork. Place on a baking tray lined with baking paper (empanadas can be refrigerated for a few hours at this stage or baked straight away), brush with extra egg wash, season to taste with salt and pepper and bake for about 15 minutes until golden brown and puffed and serve hot with the tomato relish. Essential Tips Relish can be made up to a week ahead and stored in the fridge – the flavours develop even further over time so it pays to plan ahead. The empanadas can be assembled and frozen in a single layer on a tray until frozen, then stored in the freezer in a sealed snap-lock bag. Place on an oven tray and defrost in the fridge before baking.