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Pulled Beef Empanada with Sweet Pepper and Spinach Salad and Roast Tomato Chutney

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

Cornwall meets Buenos Aires in this beautiful little personal pie! We feature low-and-slow cooked British beef with tomatoes, peppers and herbs and serve it with a crunchy and flavourful spinach salad and a deelish roast tomato chutney to top it off. 

Serves: 1, 2, 4
Prep time: 0 minutes
Total time: 25 minutes
Cooking method: Oven/Salad Bowl

  1. Rated 5 out of 5

    Lisa

    We really enjoyed this. The empanada is a generous portion with a moist and delicious pulled beef filling. Had it with the Big Big Salad add on and it was perfect with loads of salad!

    • Robert

      Thanks very much Lisa, really glad you liked it!

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