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Beef, chorizo and olive empanadas with corn salsa

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For a simple yet impressive weeknight dinner, whip up these beef, chorizo and olive empanadas. Served with a zesty corn salsa, this dish is sure to be a hit.

  • Serves4
  • Cook time35 minutes
  • Prep time25 minutes, (+ cooling time)

Ingredients

  • 1 tbsp olive oil
  • 400g Coles Australian Beef Fillet Steak, chopped into 1cm pieces
  • 1 small red onion, finely chopped
  • 1 chorizo, finely chopped
  • 2 garlic cloves, crushed
  • ½ tsp cumin
  • ½ tsp cinnamon
  • 1 tbsp tomato paste
  • ½ cup (60g) pitted green olives, sliced
  • 3 sheets ready rolled shortcrust pastry, just thawed
  • 1 Coles Brand Australian Free Range Egg, whisked
  • 4 pack Coles Fresh Sweet Corn, husks and silks removed
  • ⅓ cup (50g) drained semi-dried tomatoes, finely chopped
  • 1 avocado, stone removed, peeled, chopped
  • ⅔ cup coriander, finely chopped
  • 1 tbsp lime juice
  • Lime wedges, to serve

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

  1. Step 1

    Heat half the oil in a medium frying pan over medium heat. Cook the beef for 2 mins or until browned (be careful not to overcook the beef as it will continue cooking in the oven). Transfer to a plate.

  2. Step 2

    Heat the remaining oil in the same pan over medium heat. Cook half the onion and all the chorizo for 5 mins or until chorizo is browned and crispy. Add the garlic, cumin and cinnamon and cook for 1 min. Add the tomato paste and cook for 2 mins. Return the meat to the pan with the olive. Stir to combine. Remove from heat. Season. Set aside to cool completely.

  3. Step 3

    Preheat oven to 200°C. Use an 11.5cm pastry cutter to cut 12 discs from the pastry. Place 2 tbsp of the mixture into the centre of each disc. Fold the pastry over to enclose the filling. Press the edges to seal and crimp with a fork. Brush with the egg. Place, seam-side up, on a large baking tray lined with baking paper and cook for 25 mins or until golden.

  4. Step 4

    Meanwhile, preheat a barbecue or chargrill pan on high. Chargrill corn, turning frequently, for 10-12 mins or until charred on all sides. Use a sharp knife to cut down close to the cob to remove the kernels. Discard the cob. Place the corn kernels in a bowl with the remaining onion, tomato, avocado and coriander. Season well. Add the lime juice and toss to combine. Serve the empanadas with corn salsa and lime wedges.