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    For the dough:

  • 2 ½ cups flour
  • ½ tsp salt
  • ½ cup cold butter, cut into cubes
  • 1 large egg
  • 1/3 cup iced water
  • 1 Tbsp lemon juice
  • 1 large egg, beaten, to seal the empanadas
    For the filling:

  • 1kg ground beef
  • 4 Tbsp Excella Sunflower oil, for sauteeing
  • 2 onions, diced
  • 2 garlic cloves, finely diced
  • 2 fresh green chillies, with seeds removed
  • ½ tsp chilli powder
  • 2 cans chopped tomatoes
  • Salt and pepper
  • 1 L Excella Sunflower oil for deep frying


1. Using a food processor, pulse together the flour, salt and cold butter until the mix reaches rough breadcrumb consistency.

2. Combine the water, egg and lemon juice and add to the flour mix, stirring until just combined before turning onto a floured surface and kneading lightly until the dough is just combined.

3. Cover in cling film and place in the fridge for 2 hours while you make your empanada mix.

4. Heat up 2 Tbsp Excella Sunflower oil in a wide, deep frying pan and add the ground beef, frying until golden brown in colour. Remove from the pan and put to one side.

5. Heat up the remaining 2 Tbsp Excella Sunflower oil and fry the onions until translucent, then add the garlic and chillies, frying until they’re lightly coloured.

6. Add the chilli powder and the cooked mince back into the pan and stir to distribute the ingredients evenly then add the tomatoes, salt and pepper. Allow to simmer and reduce, for about half an hour.

7. Once reduced, allow the mixture to cool.

8. Remove the pastry from the fridge and roll out to ½ cm and cut out large circles until you’ve used up all the pastry.

9. Place a nice portion of the meat mixture in the centre of the pastry round, brush beaten egg around the edges of the pastry, and fold the pastry over so that it’s in a half moon shape. Crimp the edges of the pastries together so that it’s nicely sealed and brush the surface with beaten egg, refrigerating for 20 minutes.

10. After 20 minutes, fry in Excella Sunflower oil at 170°C until nice and golden brown.

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