SLOW COOKED BEEF EMPANADAS (12 UNITS)
A classic of South America’s street food. The family recipe that gets taught over generations has become a little fancier with this 4 hour slow-cooked beef.
(Spicy option available using Merken, a traditional smokey chili powder from Patagonia)
Beef, oregano, cumin, paprika, onions, black olives.
BAKED: While you preheat your oven to 180-200º C, place your empanadas on a baking tray with grease-proof paper. Bake for 12-15 minutes or until golden brown.
FRIED: get your empanadas out of the freezer 20 minutes before you heat the oil (canola, sunflower). Heat oil up to 180º C. Gently fry your empanadas and drain excess of oil.