Serves: 4
Preparation time: 25 minutes
Cooking time: 25 minutes
Ingredients
- 420 g beef bourguignon (vacuum-packed), drained (remove all the juice)
- 250 ml (1 cup) ricotta
- 2 rounds of shortcrust or puff pastry (or ready-made empanada dough)
- 1 egg, beaten (for the glaze)
- 1 handful of chopped fresh parsley
- 1 handful of chopped fresh basil
- Salt and pepper to taste
Preparation
- Open the bag of beef bourguignon, remove all the juice and place the meat in a bowl. Shred the meat if necessary.
- Add the ricotta, parsley and chopped basil to the meat. Season with salt and pepper, then mix well to obtain a homogeneous stuffing.
- Preheat the oven to 180°C (350°F).
- On a lightly floured surface, cut out circles of dough about 12 cm (5 inches) in diameter. Place a tablespoon of filling in the center of each circle of dough.
- Fold the dough in half to form a semi-circle and seal the edges by pressing with a fork.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with the beaten egg to give them a nice golden brown.
- Bake for 20 to 25 minutes, until the empanadas are golden brown.
- Let cool slightly before serving.
