Crispy puff pastry empanadas filled with a savoury meat mixture make a great snack, served hot or cold. Perfect for parties or as a portable lunch, they’re packed with flavour.
Ingredients
Total ingredient list
- 1000 g minced beef
- 1 fresh onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 30 ml olive oil
- 1 tsp sweet paprika
- 60 ml Kikkoman Teriyaki Marinade
- Black pepper, to taste
- 500 g frozen puff pastry
- 1 raw egg, for glazing
Drizzle sauce:
- 30 ml Kikkoman Teriyaki Marinade
- 1 tbsp maple syrup
- 1 garlic clove, peeled and chopped
Preparation
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Step 1Preparation:
Heat a pan over medium heat and add the olive oil. Sauté the onion and garlic for 2–3 minutes. Add the minced beef and cook for 5 minutes, stirring, until no longer pink. Stir in theKikkoman Teriyaki Marinade, sweet paprika, and black pepper. Cook for another 1–2 minutes, then set aside to cool. -
Step 2Preparation:
Roll out the puff pastry and divide into 2 portions. Press one portion into a 20 cm baking tin, making sure the edges are well sealed. Spread the beef filling evenly, then cover with the second pastry sheet. Pinch the edges together and trim any excess pastry. Brush the top with the beaten egg and cut 3–4 slits on top to vent. Bake in a preheated oven at 200 °C for 18–20 minutes, until golden. -
Step 3Preparation:
Meanwhile, mix the Kikkoman Teriyaki Marinade, maple syrup, and chopped garlic in a small bowl until smooth. Serve the empanadas hot or at room temperature with the sauce for drizzling.
Featured products in this recipe
- Kikkoman Teriyaki Marinade
