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Ontario Veal Empanadas

These savoury and portable pastries are stuffed with cumin spiced Ontario veal and baked until golden. Using pre-rolled pastry makes this healthy, filling meal a quick and easy weeknight option.

  • 1 tsp (5 mL) vegetable oil
  • 1 lb (454 g) ground Ontario veal
  • 1/2 tsp (2 mL) dried cumin
  • 1/2 tsp (2 mL) each salt and fresh cracked pepper
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup (50 mL) finely chopped green olives
  • 1 hardboiled egg, chopped
  • 2 tbsp (30 mL) tomato paste
  • 1/2 cup (125 mL) beef broth
  • 2 pre-rolled pastry dough
  • 1 egg yolk
  • 1 tbsp (15 mL) water
  • 1 tsp (5 mL) coarse salt

In a large skillet, heat oil over medium high heat; cook veal over medium high heat, breaking it up with the back of a spoon, until the meat is no longer pink, about 5 minutes. Sprinkle with cumin, salt and pepper. Stir in onions and cook until they are translucent, about 3 minutes. Add garlic and cook one minute. Remove from heat. Stir in olives, egg, tomato paste and beef broth until well combined. Let cool completely.

Preheat oven to 425°F (220°C).

Cut pastry in quarters. Divide filling over pastry. Fold over and crimp edges with a fork. Arrange in a single layer on a parchment-lined baking sheet. In small bowl, whisk together egg with water. Brush over each empanada and sprinkle with salt.

Bake in the center of the oven until pastry is golden brown, about 20 minutes.

Makes 8 empanadas.

Per 2 empanadas: about 290 cal, 26g pro, 15g total fat (5g sat fat), 11g carb, 2g fibre, 145mg chol, 400 mg sodium. %RDI: iron 10%, calcium 4%, vit A 45%, vit C 25%

Source: Ontario Veal Appeal (ontariovealappeal.ca)

2 comments on “Ontario Veal Empanadas

  1. In rereading this recipe, which calls for a 1/4 cup for finely chopped green olives, nowhere is it stated to include the olives. Proofreading before printing would be advisable.

    • We are very sorry for the inconvenience and thank you for letting us know. It has been edited to reflect where the olives are added.

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