empanada bento

Our summer holidays are nearly over, and everyone is thinking about getting organised for returning to work/school.  At the stores I’m seeing interesting and colourful new lunchboxes!  Always a sign school is just around the corner.  So it’s a good time to get back into doing some bento blogging!  I missed you!

I was making my customer newsletter (for my Thermomix customers) and thought I’d do a lunch special this month, with parmesan olive scrolls, etc.  And then I got thinking about empanadas, those tasty little pastry pockets which are so delicious at room temperature, and therefore the perfect lunch!  So thought I would adapt to the Thermomix.  If you don’t use Thermomix, just prepare the ingredients by hand/on stovetop.  The inspiration for the dough (which I have adapted slightly) is from a lovely blog I newly discovered, Lobstersquad!  You will find it here, or now, on my Blogroll.

Pepper Beef Empanadas


  • 80g white wine, 45g butter, 80g olive oil: heat 1 minute, 50 degrees, speed 1
  • Add 40g water, 450g all purpose flour, mix 20 seconds speed 6.
    Add extra water or flour if necessary to make a cohesive dough.
    Knead setting for 2 minutes.  Rise one hour.

Pepper Beef Filling

  • Add 30g olive oil, cook on Varoma temp for 3 minutes.
  • Set for 7 minutes at Varoma temp.  Crumble in 300 g minced beef  through the hole while machine is running. Also add 1 heaped tablespoon paprika, 1 teaspoon oregano 1/2 teaspoon each cumin and coriander.  Add salt and pepper.
  • When cooked remove to bowl to cool. Add one each very thinly sliced onion and capsicum (red pepper) to TM bowl with 20g olive oil.  
  • Cook on Varoma for three minutes.  Add to beef.
  • Divide dough into 12 parts, stretch and press each out into a round shape about 15 cm in diameter.

Beef Empanada

  • On one side of dough place a heaped tablespoon of filling.  Fold over and roll in edge to seal.  Seal further by pressing with a fork.  Place on baking paper covered cookie sheet.  Using a fork, make holes in the dough (wiggle the fork around so they go through!) Rise half an hour.

Empanadas Rising

  • Preheat oven to 200.  Bake 15 minutes.  Empanadas can be frozen once cooled.

Pepper Beef Empanada BentoTonight I have a meeting to go to, so this will be dinner.  With Thermomix Crunchy Carrot Salad, and grapes.  This is a new lunchbox I picked up at the supermarket, love the vibrant colours this year!

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2 Responses to empanada bento

  1. moxiethegal says:

    Mmm, sounds delicious, and relatively easy to make. Although you are such a pro, and all pros make it look easy! Nice photography as well.

  2. Burinsmith says:

    Thanks moxie! I’m looking forward to trying other kinds of fillings too (eg tuna and potato, roast vegetable).

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