Minced beef Herb empanada filling
This is a rich filling with Simple Sofrito in it.
Ingredients
- 1 tablespoon vegetable oil
- 450 g minced beef
- 6 tablespoons simple sofrito
- 2 cloves garlic (crushed)
- 2 tablespoons tomato puree (tomato paste)
- 2 seasoning cubes
- salt
- 1 teaspoon chilli powder
- 1 medium Irish potato (50g, cubed)
Instructions
- Pour vegetable oil into a large frying pan, over medium-high heat.
- When hot, add minced beef, stir until browned.
- Add sofrito, crushed garlic, stir and cook.
- Mix tomato paste with 2 tablespoons water and add to the meat, add seasoning cubes, salt, chilli and potato, stir and cover, lower heat to a simmer.
- Cook until the potato is soft, taste and correct seasoning.
- If using as a stuffing e.g for empanadas, be sure your filling is moist but not soggy, if it is soggy, leave it open and crank up the heat to dry out.
- To serve as a side e.g to rice, it needs to have a little liquid in it.
- Add to scrambled egg or use to fill tortilla wraps or pita bread and toss pasta in it for a delightful dinner.
Notes
- Use to fill Empanada dough.
- Ensure the pie filling is completely cool before filling the pie.
- The Minced Beef Herb empanada filling can be stored well sealed in a freezer bag or container in the freezer.
- Store pie in the freezer and reheat from frozen in the microwave or oven.
