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Beef and olive empanadas

Preparation time
20 minutes
Cooking time
20 minutes


  • 1 tbsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 1 red capsicum, deseeded and finely chopped
  • 2 long red chilies, deseeded and finely chopped
  • 500g beef mince
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1 tsp dried pepper flakes
  • ½ cup flat-leaf parsley leaves, chopped
  • 2 spring onions, finely chopped
  • 1 cup pitted green olives, diced
  • 5 sheets of puff pastry, defrosted
  • 1 egg yolk, lightly beaten

Pebre (pepper) sauce

  • 1 large bunch coriander (including stalks), chopped
  • ½ jalapeno chilli (or green chilli), chopped
  • 2 garlic cloves, crushed
  • ½ punnet cherry tomatoes chopped
  • 2 limes, juiced
  • 50ml vegetable oil
  • Salt and pepper


  1. Pre-heat oven to 180°C for fan forced or 200°C conventional.
  2. Place a large frying pan over medium-high heat, add oil, add onion, cook for 3-5 minutes or until soft. Add capsicum and chillies, cook for a further 5 minutes or until soft. Increase heat to high, add mince, break up with a spatula and cook until a golden colour. Add spices. Simmer for 8-10 minutes. Cool slightly. Stir through parsley, spring onions and olives.
  3. Using a 10cm cutter, cut 4 circles out of each sheet of pastry. Place a tablespoon of filling on each round, lightly moisten the edge of the dough with a little water, and fold over into a half moon shape. Seal the edges and mark the dough in five places to make a striped decoration.
  4. Line a baking tray with baking paper. Arrange the empanadas on tray. Brush with egg yolk and bake for 20 minutes or until golden. Allow to cool for a few minutes before serving.
  5. Combine all ingredients for the pebre sauce in a bowl and serve with empanadas.
Preparation time
20 minutes
Cooking time
20 minutes


Two Blues Sauvignon Blanc 2014
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