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Beef and avocado empanadas

Yields4 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins

Beef_Avocado_Empa.jpg

 1 tbsp. olive oil
 1 onion, finely chopped
 450g beef mince
 ½ tsp. ground cumin
 ½ tsp. ground cinnamon
 ½ tsp. paprika
 Large pinch of ground nutmeg
 Small pinch of ground cloves
 3 hard-boiled eggs, peeled, coarsely chopped
 15 pitted black olives
 1 avocado, seed and skin removed, mashed
 Olive oil, to brush
 Lemon wedges, to serve
 4 Mountain Bread wraps
1

Pre-heat the oven to 180°C.

2

In a large frying pan over medium-high heat, add a little olive oil, onion and cook until soft. Add the mince, olives, cumin, cinnamon, paprika, nutmeg and cloves and cook, stirring, for 1 minute or until aromatic. Transfer to a large heatproof bowl. Place in the fridge for 30 minutes to cool.

3

Once the mince has cooled, stir the egg into the mince mixture and season with salt and pepper.

EMPANADAS
4

Place the Mountain bread on a baking tray. Fold it in half, into a triangle, and brush with olive oil. Place 2 heaped tablespoon of the mince mixture and a tablespoon of the mashed avocado in the center of the mountain bread.

5

Brush the edges with olive oil and fold into a smaller triangle to enclose the filling. Press the edges together, and place sealed-side up, on the lined tray. Repeat with remaining mince mixture.

6

Brush the empanadas with egg yolk and bake in oven for 5 – 10 minutes or until golden.

7

Serve with lime or lemon wedges.

Nutrition Facts

Serving Size 4

Servings 4