Minced Beef Empanada Filling

Minced beef empanada filling is a juicy, delicious, hearty pie filling, similar to the Jamaican beef patty. It is very easy and straightforward to make and is the filling I use the most.

This filling can be made even more substantial when you include potatoes. You can also make your minced beef empanada filling ahead and store in the fridge or freezer and use when needed. I do this with most of my empanada fillings, this way it cuts down my preparatory time and I can have empanadas with different fillings all in one batch without much stress.

You can use minced or chopped beef, chicken, turkey, lamb etc, also, the addition of raisins and hard boiled egg is a wonderful idea. Leave filling to cool before filling the empanada dough. Use it to fill my Empanada dough.

To prepare Minced Beef Empanada Filling

1 large onion
4 cloves garlic
1 red bell pepper
½ green bell pepper
2 tablespoons vegetable oil
½ dry bay leaf
¼ teaspoon oregano (or thyme)
½ teaspoon Chili powder
½ teaspoon turmeric (optional)
4 tablespoons tomato paste
1 Seasoning cube
Salt
450g minced beef or sausage meat
Use to fill Empanada dough

Peel, wash and chop onions.

Crush garlic cloves.

Wash, deseed and chop red and green peppers into small cubes.

Mix tomato paste with 2 tablespoons water to thin it down.  Set all aside.

In a dry frying pan, add vegetable oil, when hot, add chopped onions.

Fry until onion is soft, add garlic, bay leaf, oregano or thyme, chilli powder and turmeric.

Fry until it becomes aromatic, you can smell the spices.

Mix in the red and green peppers and fry for 2 minutes.

Stir in the tomato paste, fry for 2 minutes, stirring.

Add seasoning cube, stir and taste, add salt.

Stir in the minced beef and cook stirring often until it is cooked.

Spread out on a tray to cool fast. Remember to fish out the bay leaf and discard before using.

Notes

• The pie filling should not be watery to avoid it making the empanada pastry soggy.
• Ensure the pie filling is completely cool before filling the pie.
• Store your minced meat empanada filling, well sealed in a freezer bag or container in the freezer.
• You can also mix any excess filling with your scrambled egg or use to fill tortilla wraps or pita bread. You can use it to toss your pasta.

If you enjoyed my Minced meat empanada filling, you will also enjoy the Egg-Sardine empanada filling, Refried beans, Gizdodo and Ripe Plantain empanadas.

Do you have any comments, questions or suggestions, please leave a comment below.

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