- Dairy free
- Egg free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- 3 serves veg or fruit
Our tasty empanadas are surprisingly easy to make and loaded with the hearty taste of beef and pumpkin, all wrapped in flaky pastry.
- Serves4
- Cook time40 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 600g Kent pumpkin, peeled, seeded, chopped
- Reserved shredded brisket (from pumpkin & brisket pasta bake), finely chopped
- 2 tsp smoked paprika
- 420g Coles Red Kidney Beans, rinsed, drained
- 3 sheets frozen shortcrust pastry, thawed
- 100g Coles Australian Baby Leaf Blend
- 1 lemon, cut into wedges
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place the pumpkin in a steamer basket over a saucepan of simmering water. Steam for 15 mins or until the pumpkin is tender. Set aside to cool slightly. Use a fork to coarsely mash.
Step 2
Combine the pumpkin, brisket and paprika in a large bowl. Add the beans and stir to combine. Season.
Step 3
Use a 12cm round pastry cutter to cut 12 discs from the pastry. Divide the beef mixture evenly among the pastry discs. Fold in half to enclose the filling, pinching the edges to seal. Place the empanadas on the lined tray.
Step 4
Spray empanadas with olive oil spray. Bake for 25 mins or until golden. Serve with salad leaves and lemon wedges.
Recipe tip
COOK. STORE, SAVE.
Cook it right: To avoid the empanadas bursting, don’t overfill the pastry – shortcrust contracts as it cooks, so you want to leave some space when adding the filling.
Clever storage: To freeze leftover empanadas for later, wrap in foil and place in an airtight container in the freezer for up to 3 months.
This recipe uses reserved shredded brisket from pumpkin & brisket pasta bake.
Beef & pumpkin empanadas
- Serves4
- Cook time40 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 600g Kent pumpkin, peeled, seeded, chopped
- Reserved shredded brisket (from pumpkin & brisket pasta bake), finely chopped
- 2 tsp smoked paprika
- 420g Coles Red Kidney Beans, rinsed, drained
- 3 sheets frozen shortcrust pastry, thawed
- 100g Coles Australian Baby Leaf Blend
- 1 lemon, cut into wedges
Description
Our tasty empanadas are surprisingly easy to make and loaded with the hearty taste of beef and pumpkin, all wrapped in flaky pastry.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place the pumpkin in a steamer basket over a saucepan of simmering water. Steam for 15 mins or until the pumpkin is tender. Set aside to cool slightly. Use a fork to coarsely mash.
Step 2
Combine the pumpkin, brisket and paprika in a large bowl. Add the beans and stir to combine. Season.
Step 3
Use a 12cm round pastry cutter to cut 12 discs from the pastry. Divide the beef mixture evenly among the pastry discs. Fold in half to enclose the filling, pinching the edges to seal. Place the empanadas on the lined tray.
Step 4
Spray empanadas with olive oil spray. Bake for 25 mins or until golden. Serve with salad leaves and lemon wedges.