Josh Emett's Mince & Cheese Empanada Recipe

From; https://www.instagram.com/joshemett/p/CBM9id9nvKR/
And originally; https://www.campbellsanz.com/campbells-kitchen/recipes/kiwi-mince-and-cheese-empanadas/ (link no longer works at 7 December 2024)

Ingredients:

• 500g Beef mince
• 200g grated mozzarella edam
• 450ml Campbell's Salt Reduced Beef Chicken Stock
• 2 tbsp Cooking oil
• 4 tbsp taco seasoning (optional)
  One packet Maggi Brown Onion Gravy
• Chopped Jalapenos (optional)
• 30g Butter
• 50g Plain flour
• 1 Carrot, grated chopped in a food processor with the onion
• Pack of ready-made puff pastry
• Egg wash
• ½ Onion, chopped in a food processor with the carrot

xxxxxx = my alterations

Instructions:

1. Preheat the oven to 190°C.
2. Heat oil in a large frying pan.
3. Add beef and taco seasoning (if using) brown onion gravy powder. Gently fry for 3-4 minutes, breaking up the meat with a spatula 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 mince mixture into circular pastry discs. Add mozzarella, fold over, and crimp edges. Note: it is important that the mince mixture is cooled before putting it in the pastry.
9. Egg wash and bake at 190°C for 30 minutes or until golden.

Tips:

• Ensure the mince mixture is completely cooled before adding it to the pastry to prevent the pastry from becoming soggy.
• Customize the filling by adding your favorite spices or vegetables.

Enjoy your delicious homemade Mince & Cheese Empanadas!