HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Beef Empanada Pockets
Cheesy Beef Empanada Pockets

Cheesy Beef Empanada Pockets

with Balsamic Glazed Rocket Salad

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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:MilkCereals containing glutenSulphites

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese


240 grams

Beef Mince

1 sachet

Ground Cumin

1 sachet

Central American Style Spice Mix

10 grams

Chicken Stock Paste

1 sachet

Tomato Puree

1 roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

40 grams


1 sachet

Balsamic Glaze


Not included in your delivery

100 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4609 kJ
Energy (kcal)1102 kcal
Fat70.0 g
of which saturates36.0 g
Carbohydrate75 g
of which sugars17.0 g
Protein43 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!