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Beef and Chorizo Empanadas


Makes 36

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


  1. 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.
  2. 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.
  3. Finally add the tomato puree, cook for a further minute.
  4. Remove from the pan and add to the beef mince and chorizo to the bowl.
  5. Once cooled add the chopped herbs. Taste and season with salt and pepper
  6. On a lightly floured table, roll the puff pastry to 3mm thick. Using a pastry cutter, cut 10cm circles.
  7. 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.
  8. 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.
  9. Preheat the oven to 190°C.
  10. When the empanadas are firm, transfer the baking tray to the oven for 15-20 minutes until golden brown and crisp.
  11. To serve with the empanadas, mix 6tbsp of mayonnaise with sriracha to your taste (you can use bought sriracha).