1tbsp of oil
250g beef mince
150g cooking chorizo sausage, broken into small pieces
1 onion, finely chopped
2tsp smoked paprika
2tsp ground cumin
1tsp chilli flakes
2tbsp tomato purée
1/2 small bunch coriander, finely chopped
1/2 small bunch parsley, finely chopped
3 sheets puff pastry, ready rolled
1 egg, beaten and sieved
1tbsp nigella seeds, to finish
- Heat 1 tbsp of oil into a frying pan, add the beef mince and cook until light golden. Add in the chorizo and cook until caramelised. Lift these out of the pan with a slotted spoon and place into a bowl.
- In the chorizo oil left in the pan, add the onion and cook until softened. Once soft add all the smoked paprika, ground cumin and chilli flakes, cook for 1 minute.
- Finally add the tomato puree, cook for a further minute.
- Remove from the pan and add to the beef mince and chorizo to the bowl.
- Once cooled add the chopped herbs. Taste and season with salt and pepper
- On a lightly floured table, roll the puff pastry to 3mm thick. Using a pastry cutter, cut 10cm circles.
- Add a heaped tbsp of filling to center of each circle. Brush the beaten egg around the edge, fold over and seal using a fork to crimp the edges. At this stage, you may recut using the pastry cutter to refine the edges.
- Brush the top of the empanadas with more beaten egg, using a pair of scissors snip twice across the top and then sprinkle with nigella seeds. Place onto a baking tray lined with baking parchment and chill in the fridge until the pastry is firm.
- Preheat the oven to 190°C.
- When the empanadas are firm, transfer the baking tray to the oven for 15-20 minutes until golden brown and crisp.
- To serve with the empanadas, mix 6tbsp of mayonnaise with sriracha to your taste (you can use bought sriracha).