Beef Empanadas | Beef recipes | Jamie Oliver recipes (2024)

Table of Contents
Beef empanadas Ingredients Method
  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Beef empanadas

Perfectly spiced with paprika & fresh chilli

Perfectly spiced with paprika & fresh chilli

“Filled with spiced tender beef, these South American­-style pastries are a great alfresco snack. ”

Makes 14

Cooks In1 hour 40 minutes plus resting

DifficultyNot too tricky

BeefAlfrescoBonfire night recipesSnacksStarters

Nutrition per serving
  • Calories 297 15%

  • Fat 15.2g 22%

  • Saturates 7.5g 38%

  • Sugars 2.5g 3%

  • Salt 0.8g 13%

  • Protein 11.6g 23%

  • Carbs 30.5g 12%

  • Fibre 1.6g -

Of an adult's reference intake

Tap For Method


  • 450 g sirloin steak
  • olive oil
  • 2 cloves of garlic
  • 1 large onion
  • 1 red pepper
  • 1 fresh red chilli
  • ½ tablespoon sweet smoked paprika
  • 1 teaspoon ground cumin
  • 20 g black olives (stone in)
  • 1 tablespoon tomato purée
  • ½ an organic beef stock cube
  • 1 large free­-range egg
  • 500 g plain flour
  • 2 teaspoons baking powder
  • 150 g unsalted butter (cold)

Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. To make the pastry, combine the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Finely chop or coarsely grate the butter, then rub into the dry mix until it resembles fine breadcrumbs.
  2. Mix in just enough cold water to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
  3. Meanwhile, finely chop and add the sirloin with 1 tablespoon of oil to a large non-stick frying pan over a medium-high heat. Fry for 1 to 2 minutes, then remove to a plate.
  4. Peel and finely chop the garlic and onion. Deseed and finely chop the pepper and chilli, then add to the frying pan over a medium-low heat. Stir in the paprika and cumin, and fry for 10 minutes, or until softened.
  5. Crush the olives with the flat side of your knife, pull out and discard the stones, then finely chop the flesh.
  6. Add the purée to the pan and crumble in the stock cube. Fry for a further minute, then add the olives and 100ml of boiling water. Bring to the boil, season lightly with sea salt and black pepper.
  7. Cook for 8 to 10 minutes over a medium heat, or until the liquid has almost completely evaporated. Return the beef and any resting juices to the pan, stir well, then leave to cool completely.
  8. Preheat the oven to 190°C/375°F/gas 5.
  9. Divide the pastry into 14 equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin – use a biscuit cutter or saucer for an accurate round.
  10. Spoon 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray.
  11. Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter.

Related recipes

Flaky pastry pesto chicken

Related features

52 Festive alternatives to Turkey

How to make beef tacos

How to make the best beef stew recipe

Related video

Spicy beef empanadas: Felicitas Pizarro

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Beef Empanadas | Beef recipes | Jamie Oliver recipes (2024)
Top Articles
Latest Posts
Article information

Author: Edwin Metz

Last Updated:

Views: 5884

Rating: 4.8 / 5 (58 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Edwin Metz

Birthday: 1997-04-16

Address: 51593 Leanne Light, Kuphalmouth, DE 50012-5183

Phone: +639107620957

Job: Corporate Banking Technician

Hobby: Reading, scrapbook, role-playing games, Fishing, Fishing, Scuba diving, Beekeeping

Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.