Beef and Egg Empanada

Beef and Egg Empanada pasties filled with meat
Prep time: 30 minutes - 1 hour
Serves: 6
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  • 500 G ground beef
  • 1 tbsp. paprika
  • ½ tbsp. cumin powder
  • ½ tbsp. chilli powder
  • 2 tbsp. butter
  • 4 garlic cloves, finely chopped
  • 3 large brown or green onions, diced
  • ½ bunch fresh oregano leaves, finely chopped
  • Sea salt and freshly ground pepper
  • ½ bunch flat-leaf parsley
  • 3 medium hard-boiled Farm Pride eggs, sliced
  • ¼ cup green olives, sliced
  • 1 medium Farm Pride egg white, beaten
  • 1 medium Farm Pride egg yolk, beaten
  • 10 sheets short crust pastry


  1. Mix ground beef, paprika, cumin powder, chili powder thoroughly and refrigerate.
  2. In a large pan, heat 2 tbsp. of butter in medium-high heat and add finely chopped garlic cloves.
  3. Add meat mixture, stirring frequently until cooked through.
  4. Stir in diced onions and finely chopped oregano leaves.
  5. Remove from heat and cool.
  6. Add salt and pepper to taste, then stir through finely chopped parsley.
  7. Make two discs with each sheet of pastry.
  8. Brush 1 egg white, beaten around the edge of each disc of pastry.
  9. Place filling in centre of each disc, top with a slice of boiled egg and 2-3 slices of olives. Fold disc shut and press edges with a fork to seal.
  10. Place on baking sheet and brush tops of empanadas with egg yolk, beaten.
  11. Bake until golden-brown, approximately 20-40 minutes, depending on the size of empanadas.