Beef empanadas made with tortillas for a traditional yet unique twist. Inspired by the savory pastries known as “pastes” from Hidalgo, famous for their meat or stew-filled fillings, these empanadas are packed with seasoned ground beef and feta, making them perfect for a quick and flavorful Mexican snack or meal.
Ingredients
- 8 Guerrero® Fajitas, warmed
- 450g beef mince
- 3 tbsp vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp dried oregano
- 1 tsp salt
- 1 cup crumbled feta cheese
- 1 Egg, beaten
Method
1. Preheat oven to 190°C. Lightly oil a large baking sheet.
2. In a skillet over medium, heat 1 tbsp vegetable oil and add onion and garlic. Cook, stirring until softened, about 5 minutes. Stir in beef, tomato paste, cumin, coriander, oregano, and salt. Cook, breaking up meat with a spoon, until beef is no longer pink, about 8 minutes. Drain off any excess fat.
3. Place tortillas on a work surface and divide beef mixture between them. Place beef mixture on half the tortilla and leave a 2.5cm border along the edge. Sprinkle with cheese. Brush the edge with egg and fold in half. Use a fork to seal the edge
4. Place empanadas on baking sheet, brush with remaining 2 tbsp oil. Bake until browned and crisp, about 15 minutes.
