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Cheesy Beef Empanada Pockets
Cheesy Beef Empanada Pockets

Cheesy Beef Empanada Pockets

with Balsamic Glazed Rocket Salad

These Cheesy Beef Empanada Pockets are a crowd pleaser and are one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Milk
Cereals containing gluten
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

1

Garlic Clove**

60

Mature Cheddar Cheese

(Contains: Milk)

240

British Beef Mince

1

Ground Cumin

1

Central American Style Spice Mix

10

Chicken Stock Paste

30

Tomato Puree

1

Puff Pastry Sheet

(Contains: Cereals containing gluten)

40

Wild Rocket

12

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

100

Water for the Beef

Nutritional information

Energy (kcal)1113 kcal
Energy (kJ)4658 kJ
Fat70.6 g
of which saturates36.3 g
Carbohydrate74.7 g
of which sugars17.6 g
Protein47.8 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Knife
Grill Pan
Baking Tray

Instructions

Get Prepped
1

Preheat your oven to 220°C. Remove the puff pastry from your fridge. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Cook the Beef
2

Heat a large frying pan on medium-high heat. When hot, add the beef mince and chopped pepper. Cook until the mince has browned, 5-6 mins. Use a spoon to break it up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the Flavour
3

Stir the ground cumin, Central American style spice mix and garlic into the pan. Stir-fry until fragrant, 1 min. Pour in the chicken stock paste, tomato puree and water for the beef (see ingredients for amount). Stir and bring to the boil, then reduce the heat. Simmer until the liquid has almost evaporated, 6-8 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Make the Empanadas
4

Once the filling is ready, cut the puff pastry sheet(s) in half widthways to make rectangles (use half a sheet of pastry per person). Spoon the beef filling and grated cheese onto one half, leaving a 1cm border at the sides. Dampen the edges with a little water, then fold the top half of the pastry over the filling to enclose. Gently press down the sealed edges with the back of a fork to seal the parcel on all 3 sides.

Ready, Steady, Bake
5

Use a sharp knife to lightly score 3 diagonal lines on the top of the pastry lid (don't cut all the way through). Carefully transfer the pastry parcels to a baking tray. Bake on the middle shelf of your oven until the pastry is golden, 20-25 mins.

Finish and Serve
6

When everything is ready, pop the rocket into a medium bowl. Drizzle with some oil, then toss to coat. Plate up the empanadas with the rocket alongside, and drizzle the balsamic glaze over the rocket for those who'd like it. Enjoy!

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