Beef Bean Soba

Craving a quick and flavorful weeknight dinner? Look no further than Beef Bean Soba!

This recipe is surprisingly simple, packing a punch of savory goodness into every bite, and trust us, you'll be amazed at how easy it is to create.

Ingredients

Now, let's talk ingredients, 'cause that's where the magic starts! You're gonna need some all-purpose flour – two and a half cups, to be exact. Don't skimp!

Next up, grab 175g of cold, unsalted butter – that's like 12 tablespoons, cut into cute little cubes. Gotta have a teaspoon of cooking or kosher salt. An egg yolk and half a cup of warm, full-fat milk – zap it in the microwave for 30 seconds. That is it for the dough. For delicious results, be sure everything is prepped and ready for a quick stir-fry, similar to techniques used in chow mein recipes.

For the filling, a tablespoon and a half of olive oil sets off the fiesta. Grab half an onion. We're using 300g of tasty beef mince – ground beef, if you did not know. Let's add 120g of chorizo.

Preparing the Beef

With the chorizo nicely prepped, I like to move right along and get the beef ready; it's a super important step to amp up the flavor!

First, you'll need about 300g, or 10 oz, of ground beef. I prefer using beef mince that isn't too lean—a little fat adds flavor, you know! Next, grab your trusty garlic cloves—just one—and mince it up real fine. We're talking tiny pieces here! This recipe uses beef mince as the primary protein ingredient to create a nutritious meal!

Now, in a large pan over high heat—yes, high!—cook the onion and garlic for about two minutes. You want 'em fragrant, not burnt. Add your chorizo – this is where the magic happens – and cook that for another couple, until it's smelling amazing.

Toss in the beef mince, and cook until it's not pink anymore. Be sure to break it up with a spoon; no one wants big clumps of beef!

Cooking the Soba

Okay, so the recipe is actually "Beef Bean Empanadas" and not "Beef Bean Soba", which is a bit confusing, but let's roll with it! I always preheat the oven to 220°C/425°F (200°C fan)—it's gotta be hot!

I spoon about 3 tablespoons (55g) of that yummy, cold filling onto the pastry. I make sure it's spread flat in a half-moon, leaving a little border—about 1.5cm / 0.6". Don't just slap it on; spread it nicely! A sprinkle of olives and egg brightens it!

Brush the edge with egg white to seal everything! Next, I fold the empanada closed, pressing out any sneaky air bubbles. This part is important! Now, pop those empanadas onto baking trays.

Brush them with egg yolk to get a nice golden color, and bake for 20 minutes. Look for that golden brown color and crispy base—that's how I know they're done!

Plating

It's time to pretty up our Beef Bean Empanadas! You've worked hard, and they look awesome, right? Now, let's make 'em shine!

First, grab a nice plate. I like something simple – white or light colors work best – so the empanadas really pop. Place two or three empanadas on the plate, depending on their size, and your hunger.

Next, let's add a dipping sauce. I love a small bowl of my Empanada Sauce – about 1/4 cup should do it. Place it next to the empanadas — just enough to tease.

Finally, a sprinkle of fresh green onions or parsley can add a pop of color. Don't go overboard, just a pinch! Serve immediately, and watch everyone's eyes light up. You're a star!