Making the most of leftover roast beef, this Cuban-style empanada shreds the meat and blends it with olives, peppers and cumin before wrapping it in pastry and baking. Since the meat is already cooked, the baking time stays short, giving leftovers a whole new life.
Sauté the onion and red pepper in the olive oil for 6 minutes, add the tomato paste and cumin, stir in the shredded roast beef and green olive, and cook for another 5 minutes.
Cut the puff pastry into rounds, spoon the filling into the center, press the edges shut with a fork, and brush the tops with egg yolk.
Bake in an oven preheated to 200°C for 20 minutes, until golden.
Don't leave the filling too wet, or the pastry can soften and tear while baking. Allergens: contains gluten (puff pastry) and egg.
Tarifte fırınlama süresi 20 dakika yazıyor ama benim fırınım daha zayıf ısıtıyor, 20 dakikada hamur hâlâ soluk kaldı, 30 dakikaya çıkarmak zorunda kaldım. İç harç güzel olsa da bu detay beni epey uğraştırdı.
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