Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
Mexican. Classic Mexican recipe with just a touch of Texas. And also works well with baked vegetables
Mexican Empanadas. Makes 10 - 12
500g Pork and Veal mince or Beef mince if you prefer
1 x Medium onion, finely diced
2 x Garlic cloves, crushed
7 x Teaspoons Spice Roads Spices Mexican Spice Blend
3 x Tablespoons tomato puree
1 x Tin diced tomatoes
½ x Cup pitted and diced green olives
1 x Small green capsicum, finely diced
Olive oil for browning the onions
6 x Sheets frozen Short Crust or Puff pastry
½ x Cup chicken stock
Method Fry the onion and garlic until soft, add the Spice Road Spices Mexican Spice Blend and chicken stock.
Blend in the mince, breaking up to small pieces for even cooking and stir to brown the meat.
Add the tomato paste and tomatoes, mix well with the meat then add the capsicum and green olives. Cook for 20 minutes to reduce the liquid a little.
For the Short Crust pastry, cut each pastry sheet into approx 14cm rounds. Place 1 x full tablespoon (60g) of the mince on each round and fold the pastry over, using a fork to press down the edges for a nice finish.
Bake in a pre heated oven at 180 - 200 degrees, depending on your oven, for 30 minutes until the pastry is brown. A nice finishing touch is to add a light sprinkle of sweet paprika over the Empanadas
Important. The Mexican Spice Blend has Salt, Pepper and mild Chilli included. Add additional Chilli or Diced Jalapeño Chilli, to your taste, for extra heat.