Think Of A Pasty But With A Kick!

There's nothing like a hot, fresh empanada straight out of the oven! And this recipe is everything you dream an empanada to be: golden, buttery, flaky pastry that's crispy all over. Inside, a juicy beef filling with an extra flavour punch from the Mexican Seasoning and the jalapeños!

Having spent years living in Argentina, Malissa & Scott assure us there's nothing better than an empanada (or two) after a Quilmes or two at the weekend!

While more traditional fillings consist of minced seasoned beef (Gaucho is great for this), olives and egg, or perhaps a nice tomato based chicken filling. We have given ours a Mexican twist and we think this works really well!

Try them and let us know how you get on!

Servings 4

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 500g beef mince
• 1 red pepper diced
• 2tsp Mexican Seasoning Add To Cart
• 1 tblsp pickled jalapenos chopped
• 2 large tomatoes diced
• 2 x 375g pack ready rolled shortcrust pastry
• 1 egg, lightly beaten

Cooking Pellets

Directions

1. Set your Ninja Woodfire Grill to Grill setting and Medium Heat.
2. Brown your beef mince on the flat plate, then remove.
3. Now soften your onions for 5 mins then add garlic, sauté for a few mins the add the beef back in.
4. Then add the red pepper, tomatoes, Mexican Seasoning and jalapenos
5. Cook for for 5 - 8 mins or so, then season with salt and pepper if required
6. Remove from flat plate and allow to completely cool.
7. Using a cutter or empanada press cut your circles (approx 6inches in diameter), fill but don't over fill the pastry circles and then fold over and seal and press down the edges, a bit like a pasty!
8. Brush with egg wash
9. Set the Ninja Woodfire Grill to Bake Setting and 180°C. When up to temperature cook for approx 15 x 20 minutes until empanadas are golden
10. Serve with your favourite salsa or make a chimichurri with our gaucho seasoning if you're going more traditional
11. Enjoy, but mind that filling - it's hot!

Courtesy of Angus & Oink