Josh Emett’s
Mince & Cheese Empanada
- Serves 6 standard pies/ 12-14 small pies
- Preparation Time 20MINS
- Cook Time 30MINS
500g Beef mince
450ml Campbell’s Salt Reduced Beef Stock
2tbsp Cooking oil
30g Butter
50g Plain flour
1 Carrot, grated
½ Onion, chopped
200g grated mozzarella
2 tbsp taco seasoning (optional)
Chopped Jalapeños (optional)
Pack of ready-made puff pastry
Egg wash
STEP 1 1. Preheat oven to 190•C
2. Heat oil in large frying pan
3. Add beef, add taco seasoning while cooking, gently fry for 3-4 mins using spatula break up while cooking
4. Remove from pan and set aside
5. Place pan back on heat, melt butter, add onion and carrot and fry until translucent
6. Add 50g flour, stir until cooked out then gradually add 450ml of stock, add mince back to pan and stir well
7. Cook for 10-15 minutes, season and then cool
8. Unroll shop bought pastry and once cooled spoon into circular pastry disc add mozzarella, fold over and crimp edges. Note: it is important that mince mix is cooled before putting in pastry
9. Egg wash and bake at 190C for 30 mins or until golden
