Cheesy Beef Empanadas

Ingredients

Empanada filling

• ½ onion, chopped
• 2 garlic cloves, minced
• 250g beef mince
• 1 tsp salt
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp cumin
• ¼ tsp chili powder
• ½ cup crushed tomatoes
• 1 Tbsp tomato paste
• 1 Tbsp diced jalapeños
• 1 cup grated cheese
• 1 egg, whisked

Empanada dough

• 2 cups self-raising flour
• 1 tsp salt
• 1 cup EasiYo Greek Style Unsweetened yogurt
• 1 Tbsp olive oil

Method

Preheat oven at 180 ̊C and line a baking tray with baking paper.

Heat a drizzle of oil in a large pan over a medium heat and cook onion and garlic for 2 minutes. Add mince and cook for 5 minutes or until browned.

Season with salt and add herbs, spices and cook for a further minute.

Add crushed tomatoes, tomato paste and jalapeños and simmer for around 5 minutes. Set mixture aside to cool whilst making the dough.

Combine flour and salt together in a large bowl. Add yogurt and oil and mix until just combined.

Turn dough out onto a floured surface and knead for about 2 minutes.

Sprinkle extra flour onto the surface and roll dough out to a thin layer. Using a large glass, cut up to 12 circles. Spoon onto each circle about 1 Tbsp of beef mixture and 1 Tbsp cheese. Fold over dough and crimp with a fork to seal.

Brush each empanada with egg wash and place on the prepared tray. Cook for 20-25 minutes.

Allow to cool for 5 minutes before serving with your favorite yogurt dipping sauce.